Vegan Matzoh 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

  • 2 tbsp ground flax
  • 6 tbsp 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.


• Make 2 flax eggs by mixing the 2 tbsp ground flax & 6 tbsp water together in a dish and set it aside for about 5 minutes. Meanwhile, Mix all of the remaining ingredients together: matzo meal, tapioca starch, oil, water, baking soda, nutritional yeast, salt, garlic powder, onion powder & pepper & stir until incorporated. Stir the flax eggs and add them mixing well.

• Cover the mix & put it in the fridge for at least 30 minutes. Remove the dough and roll it into even size balls, they will expand while cooking so make them small. Then I like to return them to the refrigerator for about 30 minutes.

• Bring the soup back to a boil & drop the matzo balls into the boiling soup for about 30-45 minutes. Serve hot.

• Reheat the balls in the warm soup for about 30 minutes before serving it. Enjoy!

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