matzo ball

This is an easy, short-cut version of Matzo Ball Soup, a warm and comforting Jewish Soup served during Passover.  

Matzo Ball Soup

Tbsp vegetable or canola oil (0.04)

garlic (0.16)

onion

carrots (0.32)

celery (0.56)

chicken breast (about 3/4 lb.)* (1.33)

chicken broth** (0.76)

water (0.00)

pepper

dill (1.19)

eggs (1.13)

Tbsp vegetable or canola oil (0.12)

matzo meal (0.80)

salt (0.05)

tsp baking powder (0.02)

Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.

While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.

After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.

Add a couple sprigs of fresh dill just before serving.

This is truly the best vegan matzo ball soup recipe you&#039;ll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used. This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

VEGAN Matzo Ball Soup

Vegan matzo balls ((click link

onion (finely chopped)

carrots

celery (chopped)

tsp dill (handful of chopped fresh dill

vegetable broth

Tbsp coconut oil oil

salt (to taste)

pepper (to taste)

Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.

Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.

Then, add dill and mix with veggies for 30 seconds until aromatic.

Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.

In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.

After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

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Matzo Ball Soup

VEGAN Matzo Ball Soup

Top 2 matzo ball recipes from across the web

The most viewed matzo ball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matzo Ball Soup

VEGAN Matzo Ball Soup

The most viewed matzo ball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine