Passover: Sephardic-Style Seder/ Special Occasions and Entertaining/ Vegan Recipes

Sephardic-Style Vegan Matzo Ball Soup

Sephardic style matzo ball soup

Matzo balls aren’t always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. No matter where you’re from, the Passover Seder doesn’t seem complete without matzo ball soup. Here’s a Sephardic-inspired matzo ball soup that’s completely vegan. Photos by Evan Atlas.

Sephardic-Style Matzo Ball Soup (vegan)

Sephardic-Style Vegan Matzo Ball Soup

No matter how you celebrate, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan.
4 from 1 vote
Print Pin Rate
Course: Passover
Cuisine: Jewish / Vegan
Diet: Vegan, Vegetarian
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Author: Veg Kitchen

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion minced
  • 2 large or 3 medium leeks white and palest green parts only, halved lengthwise and cut into 1/4-inch thick slices
  • 2 medium potatoes peeled and diced
  • 3 medium carrots sliced
  • 3 medium stalks celery diced
  • 8 ounces white or brown mushrooms cleaned, stemmed, and sliced
  • 8 cups vegetable stock or water or a combination (see note)
  • 2 medium white turnips peeled and diced
  • 1 to 1 1/2 cups diced ripe tomatoes about 2 medium
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper
  • Vegan Matzo Balls

Instructions

  • Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium-low heat until the leeks are limp, about 8 minutes.
  • Add the potatoes, carrots, celery, mushrooms, stock, paprika, and cumin; stir together. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 25 minutes.
  • Add the turnips and tomatoes. Season with salt and pepper, and simmer 10 minutes longer.
  • Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with 3 to 4 matzo balls each bowl.

 

Note: You can use 8 cups homemade vegetable broth, two 32-ounce containers low-sodium vegetable broth, or one 32-ounce container low-sodium vegetable broth plus 4 cups water plus 1 or 2 vegetable bouillon cubes.

Sephardic-Style Matzo Ball Soup (vegan)

Sephardic-Style Matzo Ball Soup - vegan

Print Friendly, PDF & Email

Subscribe & Follow

You Might Also Like

1 Comment

  • Reply
    Joyce L Tokar
    March 31, 2018 at 2:04 pm

    4 stars
    This soup was excellent! I put the quinoa matzo balls into the soup while it was warming before serving….delicious!

  • Leave a Reply

    Recipe Rating