This Vegetarian Matzo Ball Soup is a warm hug in a bowl! Packed with fluffy matzo balls swimming in a flavorful broth, it’s a comforting dish perfect for any time.
I love making this soup on chilly days when all you want is something cozy. Plus, it’s easy to whip up and even more fun to share with friends or family—that’s a win-win!
Key Ingredients & Substitutions
Matzo Meal: This is the main ingredient for the matzo balls. If you can’t find matzo meal, you can use crushed crackers as a substitute, though it may alter the texture slightly. I like using a fine grind for a softer finish.
Vegetable Broth: A good veggie broth adds depth of flavor. If you’re looking for a low-sodium option, choose one with less salt. Homemade broth is a great substitute too! I often make extra and freeze it for later use.
Eggs: Eggs help bind the matzo balls together. If you’re vegan, you can replace them with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg). They work surprisingly well!
Vegetables: Carrots, celery, and onions are classic choices for soup. Feel free to add other veggies you have on hand, like peas or spinach. I sometimes toss in kale for extra nutrients and color.
How Do I Make Matzo Balls That Are Light and Fluffy?
The secret to fluffy matzo balls is letting the mixture chill. After combining the ingredients, cover it and refrigerate for at least 30 minutes. This helps them hold their shape and rise during cooking.
- Mix matzo meal with spices while keeping it light to avoid overpacking it.
- Form the matzo balls gently, don’t compact them too much.
- Drop them into a simmering broth instead of boiling water to let them expand without breaking.
How to Make Vegetarian Matzo Ball Soup
Ingredients You’ll Need:
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup water or vegetable broth
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
For the Soup:
- 8 cups vegetable broth
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This cozy soup will take about 15 minutes for prep and around 30-35 minutes for cooking. You’ll spend a little time forming the matzo balls and sautéing the veggies, but it’s all worth it for a warm, homemade meal!
Step-by-Step Instructions:
1. Make the Matzo Ball Mixture:
In a large bowl, mix together the matzo meal, salt, black pepper, garlic powder, and onion powder if you’re using it. In a separate bowl, beat the eggs, then mix in the vegetable oil and water (or broth). Combine the wet and dry mixtures until everything is well blended. Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up the matzo balls.
2. Prepare the Soup Base:
While the matzo mixture is chilling, take a large pot and heat a drizzle of vegetable oil over medium heat. Add the chopped onion, minced garlic, diced celery, and sliced carrots to the pot. Sauté these for about 5-7 minutes, stirring occasionally, until the vegetables are starting to soften and smell delicious!
3. Combine and Cook the Soup:
Pour in the vegetable broth, then toss in the bay leaf and thyme. Let the mixture come to a boil. Once it’s boiling, reduce the heat to a simmer. While the broth is heating up, form the refrigerated matzo mixture into balls, about the size of a golf ball.
4. Add the Matzo Balls to the Soup:
Carefully drop the formed matzo balls into the simmering soup. Cover the pot and let them cook for about 20-25 minutes, or until the matzo balls have expanded and are fully cooked. Keep an eye on them to make sure they don’t boil over!
5. Final Touches and Serve:
Give the soup a taste, and add more salt and pepper if needed. Once everything is just right, ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy the warmth and comfort of your homemade vegetarian matzo ball soup!
Can I Use Egg Substitutes in the Matzo Balls?
Yes, you can use egg substitutes if you’re looking for a vegan option! A common substitute is a mixture of 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg. Let it sit for a few minutes to thicken before adding it to your wet ingredients.
How Can I Store Leftover Matzo Ball Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, keep the matzo balls separate from the soup. You can reheat them together on the stove over low heat, adding a splash of broth if needed to refresh the consistency.
What Can I Substitute for Vegetable Broth?
If you don’t have vegetable broth on hand, you can easily substitute it with water or use a homemade broth. If using water, consider adding extra seasonings like soy sauce, herbs, or spices to enhance the flavor.
Can I Make the Matzo Balls Ahead of Time?
Absolutely! You can prepare the matzo mixture, shape the balls, and freeze them before cooking. Just be sure to freeze them on a baking sheet first, then transfer them to a sealed container. When ready to use, add them straight to the simmering broth without thawing!
