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    Home » Recipes » Passover: Sephardic-Style Seder

    Sephardic-Style Vegan Matzo Ball Soup

    Published: Mar 12, 2012 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    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.
    4.25 from 4 votes
    Print Pin Rate Email
    Course: Passover
    Cuisine: Jewish / Vegan
    Diet: Vegan, Vegetarian
    Keyword: matzo ball soup, vegan soup recipe
    Prep Time: 25 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 8
    Calories: 136kcal
    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 ¼-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 ½ cups diced ripe tomatoes about 2 medium
    • 1 teaspoon sweet paprika
    • 1 teaspoon ground cumin
    • Salt and freshly ground pepper
    • Vegan Matzo Balls
    US Customary - Metric

    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.

    Nutrition

    Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1000mg | Potassium: 621mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5121IU | Vitamin C: 27mg | Calcium: 52mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    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

    • Get more holiday recipes on VegKitchen’s Passover: Sephardic-Style Seder page.
    • Find more ways to make Special Occasions and Entertaining easier and healthier.

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    Reader Interactions

    Comments

    1. Joyce L Tokar says

      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!

    2. Nichole says

      April 03, 2021 at 6:56 pm

      5 stars
      made an oil-free version and used quinoa finely ground by a blender - great simple fast delicious recipe.
      Thanks again for posting this! (I have the recipe from the book too.)

      p.s. your web recipe caption background has some invisible elements like the number of servings and
      some of the buttons elsewhere have extremely low contrast too.

    4.25 from 4 votes (2 ratings without comment)

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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