Vegan Matzo Ball Soup Ⓥ


  • 1 tbsp olive oil
  • 1 leek, cleaned & chopped
  • 3 large carrots, peeled & chopped
  • 4 celery stalks, chopped
  • 1 large onion, chopped
  • 7-9 cloves of garlic, minced
  • 8 cups of vegetable broth
  • 1/4 cup chopped fresh dill
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup of matzo meal
  • 3 tbsp tapioca starch
  • 1/4 cup oil
  • 1 cup water
  • 1/2 tsp baking soda
  • 1 tsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper



  • Add olive oil to Instapot or large stove top pot on medium high heat. Add all of the chopped vegetables: leeks, celery, carrots, onion, spices, garlic & sauté for about 5 minutes.
  • Add the vegetable broth & bring to a boil. Turn heat to low and let it simmer for a couple of hours. Meanwhile, make the matzo balls.


  • Mix all of the ingredients together: matzo meal, tapioca starch, oil, water, baking soda, nutritional yeast, salt, garlic powder, onion powder & pepper & stir until incorporated.
  • Cover the mix & put it in the fridge for at least 30 minutes.
  • Bring the soup back to a boil & roll the mix into 12 equally sized 1 inch in diameter matzo balls (they will expand when they cook), then drop then into the boiling soup for about 20 minutes.
  • Bring the soup back to low heat or warm before carefully removing the matzo balls with a slotted spoon & returning them to the fridge, uncovered this time, for an hour or more to harden.
  • Reheat the balls in the warm soup for about 30 minutes before serving it. Enjoy!

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