Vegan Matzo Ball Soup

A rustic bowl of the best vegan matzo ball soup made with vegetarian broth.

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5 from 15 votes

There’s nothing quite like a bowl of homemade matzo ball soup — it’s comfort food at its finest. Whether you're fighting off a cold, gathering with family, or just craving something cozy, this soup brings all the nostalgic warmth of a grandmother’s kitchen. The broth is deeply savory and rich with aromatic vegetables, while the matzo balls are tender and flavorful, soaking up all that golden goodness. With each spoonful, you get a perfect balance of soul-soothing flavor and soft, satisfying texture. This isn’t just a soup — it’s tradition, healing, and love, all in one pot.

Prep Time15

Cook Time40

Resting Time6

Total Time6 55

Course: dinner

Cuisine: Jewish

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 774kcal

Author: Michelle Cehn

Equipment

1 Food Processor

Ingredients

For the matzo balls

2 packages silken tofu drained
⅓ cup canola oil
2½ cups matzo meal
3 tablespoons nutritional yeast optional
¼ cup water
2 tablespoons flax meal
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1½ teaspoon baking powder
½ teaspoon black pepper

For the soup

2 tablespoons olive oil
1 yellow onion chopped
2 carrots sliced
2 stalks celery sliced
6½ cups vegetable broth or vegan bouillon and water
3 tablespoons dill chopped
2 teaspoons garlic powder
2 teaspoons onion powder
Salt to taste
2 tablespoons parsley chopped, for garnish
2 tablespoons fresh lemon juice optional

Instructions

In a small bowl, whisk together the flax meal and water and set aside.
In a food processor, blitz the drained silken tofu with the canola oil until smooth and creamy (about the texture of mayonnaise).
Transfer the tofu mixture into a large bowl before adding the matzo meal, nutritional yeast, flax mixture, garlic and onion powder, salt, baking powder, and black pepper.
Slowly combine with a metal or wooden spoon until it forms a thick dough.
Cover in saran wrap and allow to rest in the fridge for a minimum of 6 hours.
Once rested, remove the dough from the fridge and begin to form it into about 1.5-inch balls. The matzo balls should be tightly packed so that they don’t fall apart in the soup.
Set aside the matzo balls to begin preparing the soup.
Heat a pot over medium heat and add the olive oil, onions, carrots, and celery.
Once the onions are translucent, add the vegetable broth, dill, garlic and onion powder, and salt.
Bring to a rolling boil before adding the matzo balls.
Turn the temperature down to a simmer, cover, and cook for 40 minutes.
Serve with a garnish of lemon juice and parsley, and enjoy!

Notes

Storage Tips: Place leftover soup in an airtight container in the fridge for up to four days. If you want to keep it longer, freeze the broth and matzo balls separately so they don’t get too soggy. When you're ready to eat, just reheat the broth on the stove and add the matzo balls until they’re warmed through.

Nutrition