Name: Vegan Matzo Ball Soup with Spring Vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 1/2 tablespoons olive oil or other neutral vegetable oil; 1 medium onion (finely chopped); 1 medium potato (peeled and finely diced); 2 medium carrots (finely diced); 2 medium celery stalks (finely diced); Handful of celery leaves; 2 cups finely chopped cauliflower (optional); 32- ounce carton vegetable broth (preferably low-sodium); Salt and freshly ground pepper to taste; 2 to 3 tablespoon minced fresh dill (or to taste); Vegan Matzo Balls

This vegan matzo ball soup is chock-full of spring vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it's a vehicle for delicious Vegan Matzo Balls, which do all the comforting work you'd expect from the classic version.

Bowl of vegan matzo ball soup with spring vegetables

Photo by Susan Voisin.

Key Ingredients & Substitutions

Vegan matzo balls. Made separately using our Vegan Matzo Balls recipe, which includes a gluten-free variation as well.
Spring vegetables. Carrots, celery, and leeks form the classic aromatic base — asparagus or fresh peas stirred in near the end add a true spring feel.
Fresh dill. A defining flavor in a good matzo ball soup broth — add it toward the end so it stays bright rather than dulled by long simmering.
Vegetable broth. Use a good-quality broth as the base, since it carries most of the soup's flavor.

Variations

Try the Sephardic-style version. As an alternative to this Ashkenazic-style soup, try Sephardic-Style Vegan Matzo Ball Soup for a different flavor profile.
Add noodles. A handful of egg-free noodles alongside the matzo balls makes the soup even heartier.
Make it lemony. A squeeze of fresh lemon juice just before serving brightens the whole bowl.
Add more greens. Baby spinach stirred in at the very end wilts quickly and adds extra nutrition.

Tips for the Best Matzo Ball Soup

Make the matzo balls first. They need time to chill before cooking, so get them started before you build the soup.
Don't overcrowd the matzo balls while they cook. Give them room to expand in the simmering water or broth.
Simmer the vegetables gently. A rolling boil can break the carrots and celery down too much; a gentle simmer keeps them tender but intact.
Add fresh herbs at the end. Dill and any other fresh herbs go in during the last few minutes so their flavor stays vibrant.

Make Ahead & Storage

The broth and vegetables can be made a day or two ahead and reheated, but matzo balls are best made fresh and added to the hot soup shortly before serving, since they can break down if reheated too many times.

How to Serve

Ladle into bowls with two or three matzo balls per serving, and pass extra dill at the table.

Recipe

Vegan Matzo Ball Soup with Spring Vegetables

4.75 from 4 votes

This vegan matzo ball soup recipe is chock-full of vegetables, and the perfect prelude to the Passover Seder dinner.

Print Pin Save

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: 8

Ingredients

1 ½ tablespoons olive oil or other neutral vegetable oil
1 medium onion finely chopped
1 medium potato peeled and finely diced
2 medium carrots finely diced
2 medium celery stalks finely diced
Handful of celery leaves
2 cups finely chopped cauliflower optional
32- ounce carton vegetable broth preferably low-sodium
Salt and freshly ground pepper to taste
2 to 3 tablespoon minced fresh dill or to taste
Vegan Matzo Balls

US Customary - Metric

Instructions

Heat the oil in a large soup pot. Add the onion and and sauté over medium heat until golden.
Add the potato, carrots, celery, and celery leaves, optional cauliflower, vegetable broth, and 2 cups water. Bring to a slow boil, then lower the heat and simmer gently, covered, for 15 minutes, or until the vegetables tender but not overcooked.
Season with salt and pepper and remove from the heat. Allow the soup to stand off the heat for two hours or longer to develop flavor.
Just before serving, add the dill and heat the soup through. Add more water if the vegetables seem crowded, then adjust the seasonings. Serve with 3 or 4 matzo balls in each bowl of soup.

Nutrition (Estimate per Serving)

Calories: 67kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 475mgPotassium: 259mgFiber: 2gSugar: 3gVitamin A: 2802IUVitamin C: 19mgCalcium: 17mgIron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.