Passover: Ashkenazic-Style Seder/ Vegan Main Dishes/ Vegan Recipes/ Vegan Soups, Stews, and Chilis

Vegan Matzo Ball Soup with Spring Vegetables

vegan matzo ball soup recipe

This vegan matzo ball soup recipe is chock-full of vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it’s vehicle for delicious Vegan Matzo Balls. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin

As an alternative to this Ashkenazik-style soup, try Moroccan-Style Vegan Matzo Ball Soup.

vegan matzo ball soup recipe

Vegan Matzo Ball Soup with Spring Vegetables

This vegan matzo ball soup recipe is chock-full of vegetables, and the perfect prelude to the Passover Seder dinner.
5 from 1 vote
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Course: Passover
Cuisine: Jewish / Vegan
Diet: Vegan, Vegetarian
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8
Author: Veg Kitchen


  • 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


  • 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.


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  • Reply
    Creative Cooking for Passover « collegeveganista
    April 5, 2012 at 12:33 am

    […] Vegan Matzo Ball Vegetable Soup Source: Vegkitchen […]

  • Reply
    Querino de-Freitas
    April 26, 2013 at 8:05 am

    I love matzo balls. I make mine very simply, without any fuss…I always add about a tbsp of fresh ground almonds, try it, its taste good already…….querino

  • Reply
    Querino de-Freitas
    April 26, 2013 at 8:12 am


  • Reply
    April 26, 2013 at 8:24 am

    I figured you meant almonds … that’s a really good idea. Ground almonds would add protein, texture, and a nice flavor to matzo balls. I’ll try it next time I make them!

  • Reply
    Vegan Rosh Hashana | The Vegan Yenta
    September 4, 2013 at 4:46 pm

    […] most favorite vegan Matzo Ball Soup has to be Nava’s at Veg Kitchen.  I’ve been making that one for every holiday for the past year and it’s even been […]

  • Reply
    April 20, 2014 at 1:58 am

    Thank you for this great recipe. I made it tonight for our family Passover Seder and it was a huge hit. I made the Matzo Balls too. They didn’t look exactly right and the texture was a bit off, but they were tasty and worked fine. I used regular Matzo Meal with your recipe as the Matzo Ball boxed mix was far too salty. I also made the Quinoa Pilaf, it too was lovely.

    Love your recipes. Thank you!

    • Reply
      April 21, 2014 at 9:08 pm

      HI BB – Glad you liked it. Unfortunately, there’s really little hope for making the kind of big, fluffy matzo balls we grew up with, as those depended on egg for their puffy texture. I’m glad you liked the flavor, and the quinoa pilaf as well, and hope you had a good holiday!

  • Reply
    March 28, 2015 at 6:58 pm

    I would love to have the comment, if applicable, of “can be frozen” or “keeps …. days in refrigerator” on recipes.

    • Reply
      April 1, 2015 at 9:06 am

      Susan, that’s a good idea and will definitely consider adding this feature to recipes. Thanks! As far as this soup, it does freeze well, and keeps for 3 to 4 days in the fridge. I would store the matzo balls separately.

  • Reply
    Adam Kendler
    January 6, 2016 at 7:56 am

    Hi Nava,
    My name is Adam Kendler I work for the Jewish Vegetarian Society based in London. We are publishing on our website (which receives 5000+ hits every month) vegan recipes for Passover and would love to feature your ‘Vegan Matzo Ball Soup with Spring Vegetables”recipe. Do you mind giving us your permission to do so? We will of course credit you as the author and add links to your website/ blog/ social media forums if preferred.
    All the best

  • Reply
    March 23, 2016 at 3:25 pm

    But how do you form the balls?

  • Reply
    October 15, 2016 at 7:37 pm

    5 stars
    Thank you! This recipe is so simple and delicious. I subbed vegan chicken bouillon and water for the veggie broth. Yummy!

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