Vegan Matzo Ball Soup Recipe

Vegan Matzo soup is a delicious, filling and satisfying soup for everyone be it a health-conscious individual or a foodie, everybody loves to have this delicious recipe. Although it is a Jewish recipe, everyone enjoys this fluffy matzo balls that has infused with herbs. This is a very quick and easy to make carrot soup recipe and vegan Laksa soup. While you celebrate Passover, this matzo ball soup is a completely veggie field delicious dish.

At Sozo café, we have two varieties of Matzo ball soup, vegan and vegetarian varieties. We have tried and even some of our customers have tried vegan variety of this soup at many places but we want to add something of our own to make this recipe different and our customers really liked our version of this soup. This also happened for our exclusive vegan sausage rolls.

Vegan Matzo Balls Soup Recipe

Vegan Matzo Ball Soup Recipe

Vegan Matzo Ball Soup Recipe

If you have had the non-vegan varieties of this soup, then you will find out this one’s taste the same. We include comparative more veggies as compared to what you find with others. This soup primarily functions as a delivery system for having matzo balls. Matzo balls are mostly made of eggs and as a vegan recipe, we cannot use eggs and so, here we will be using quinoa flakes instead of eggs.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • For Matzo Balls
  • ¾ Cups of Matzo Meal
  • 2 Tbsp of Chickpea Flour
  • ¾ Tsp of Salt
  • 3 Tbsp of Tapioca Starch
  • ¼ Cup of Canola Oil
  • ¾ Cup of Unflavored Cruelty-Free Milk (Soy Milk Used here)
  • For the Soup
  • 1 Leek, white and pale green parts only (Chopped)
  • 1 Tbsp on Canola or Olive Oil
  • 2 Carrots
  • 6 Cups of Vegetable Broth
  • 3 Garlic Cloves
  • 1 Cup of Frozen Peas
  • ¼ Cup of Fresh Dill
  • A Pinch of Salt and Pepper

Instructions

To Make Matzo Balls

Step 1: Stir chickpea flour, matzo meal, tapioca starch and salt all together in a bowl mix them all together

Step 2: Now mix milk and oil thoroughly till everything mix together, then cover the bowl and let the mixture cool for 30 minutes

To Make the Soup

Step 3: Coat the bottom of the large pot with oil and place it on stove at medium heat

Step 4: Now, add the leak and carrot and then saute it for about 5 minutes. Then add the garlic and saute it in there until the fragrance come out

Step 5: Now raise the broth to a boil, once there is a boil, lower the heat to simmer

Step 6: Shape the matzo mix from the 1st step into a 1-inch long balls and press the mixture firmly together

Step 7: Now, mildly drop the balls into the soup and carefully stir the peas and cook the soup for about 2 minutes

Step 8: Once it is cooked and the mixture gets thick, remove it from the heat and season it with salt and pepper as per your requirements and carefully stir the dill

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 131Total Fat: 21gSaturated Fat: 0.8gCholesterol: 134mgNet Carbohydrates: 24gSugar: 13g

And your delicious soup is ready to be enjoyed before dinner. You can also try out this vegan Pumpkin and Burnt Aubergine soup.

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