Matzo ball is a dish that’s present in every Jewish celebration. The traditional all-time favorite dish gets a twist with the recipe called vegan matzo ball soup. If you’re not into a dedicated vegan lifestyle, you could still enjoy this treat. Let me share with you my own version of this popular Hanukkah and Thanksgiving dish that Jewish or non-Jewish and vegans or meat lovers alike could easily prepare and enjoy such a festive meal.

A Step-by-Step Guide to Make Vegan Matzo Ball Soup

There are 2 parts in making this delicious 100% vegan matzo ball soup. I highly recommend starting with the matzo ball then preparing and making the broth or vegan soup. I took the liberty to make 2 versions of matzo balls, basically for gluten and gluten-free diets.

The dish is the perfect Passover Seder dinner prelude, so if you’re ready, then let’s start:


This Jewish cuisine takes a vegan turn and you can do it even if you’re not kitchen-savvy or not totally vegan but would want to try something new and healthier. On average, the prep time is 15 minutes while the cook time is 30 minutes and serves 6 to 8.

vegan matzo ball soup


  • 1 cup quinoa flakes
  • 1 ½ cups quinoa flakes (1 cup matzo meal for gluten diets)
  • 2 cups boiling water
  • Freshly ground pepper
  • ¼ cup safflower or vegetable oil
  • ¼ teaspoon salt (or more)
  • ½ teaspoon onion powder (optional)

Preparation/Cooking Instructions

Step 1:
Cover the quinoa flakes with enough water in a large mixing bowl and let it stand for 2 or 3 minutes.

Step 2:
Put in additional quinoa flakes if you have a gluten-free diet or you could stir in the matzo meal if it is not a big deal for you. Add salt, pepper, oil, and the optional onion powder. Combine the mixture until well-blended. Cover the bowl again, place the mixture inside the refrigerator and keep it there for at least fifteen minutes or longer.

Step 3:
Take out the matzo meal mixture from the refrigerator and form them into approximately 1” balls. Make sure you don’t pack the balls too firmly to give the balls space to expand. Use a parchment-lined baking sheet where you will arrange the matzo balls on.

Step 4:
Have the oven preheated to 275 degrees Fahrenheit. Bake the matzo balls for 20 to 25 minutes and after 10 minutes, carefully turn the matzo balls. Check the balls if it is already golden and firm. However, make sure the balls are not brown.

Step 5:
Allow a few minutes for the balls to cool down. Set the matzo balls aside for the vegan soup.

PART 1.2: VEGAN MATZO BALLS (with Gluten)

This version may also take the same preparation and cooking time as its gluten-free matzo ball counterpart.



  • Egg replacer
  • 2 tablespoon (preferably olive oil, canola or vegetable oil)
  • ½ cup matzo meal
  • Pinch of salt

Preparation/Cooking Instructions:

Step 1:
Add 3 tablespoons of hot or warm water in a bowl. Put in 3 teaspoons of egg replacer and whisk thoroughly until it is foamy. You can use a manual whisk or an immersion blender for this.

Step 2:
Add in the matzo meal, salt, and oil, mix the ingredients with a fork and through hands until it is well-blended. Cover the mixture, place it inside the fridge, and wait for 20 to 30 minutes.

Step 3:
After the allocated time, take out the matzo ball mix from the fridge and form them into 1-inch small-sized balls. Place the balls in the water using a spoon and once the balls are in, cover them and let sit for approximately 20 to 30 minutes. The matzo balls should be fluffy but not overcooked so that they don’t break apart.

Step 4:
Remove the matzo balls from the water using a slotted spoon but do not pour them straight into the colander. The matzo balls will stay longer inside the fridge even for several days. Keep the balls separated from the broth or soup to extend life.


The vegan matzo ball soup edition is sprinkled with spring vegetables for a much healthier treat. The soup or broth preparation takes 25 minutes while cook time is also 25 minutes. This particular dish serves up to 8.



  • 1 ½ tablespoons of neutral vegetable oil or olive oil
  • 1 medium-sized potato (it should be peeled and diced into fine pieces)
  • 2 medium celery stalks (finely diced)
  • 1 medium-sized onion (chopped into fine pieces)
  • 2 medium-sized carrots (prep in advanced in fine dices)
  • 2 cups of cauliflower (finely chopped) optional
  • Celery leaves (just a sprinkle for taste and presentation)
  • 2 to 3 tbs. of fresh dill (minced or to taste)
  • 4 cups of vegetable broth (you can choose a brand with low salt content)
  • Salt and pepper (preferably freshly ground)
  • Pre-made and pre-cooked Vegan matzo balls

Preparation/Cooking Instructions:

Step 1:
Use a large soup pot to heat up the cooking oil. On a medium heat pan, add in the ingredients for sauté particularly the onion, sautéing the ingredient until it is golden. Next, combine the vegetable ingredients in the mix such as the celery, carrots, potato, and celery leaves. You can also add in the cauliflower as an optional ingredient.

Step 2:
Pour in the vegetable broth with two cups of water. Bring the soup to a boil on moderate heat while gradually lowering the heat, simmering the soup gently. Cover the soup for at least 15 minutes or check until the vegetables are already tender. Make sure the ingredients are not overcooked.

Step 3:
Season the soup with freshly ground pepper and salt before removing the soup from the heat. Wait for approximately 2 hours or longer in order to allow the soup to stand and develop its flavor.

Step 4:
Add the dill before serving the vegan matzo ball soup. After the dill is in the broth, you can also heat it through to boost the flavorful taste of the herb. Check if the vegetables seem crowded or there is not enough water. Add more depending on your choice of soup, making sure that you also adjust the seasonings.

Step 5:
Finally, serve the soup with 3 or 4 matzo balls in every bowl of soup. Don’t forget to enjoy your dish!

All Done!

The vegan matzo ball soup is an enjoyably delicious and healthy dish that is not only a great Jewish celebration staple. It is also a sumptuous and delectable treat for everyone, whether you’re a vegan or meat lover. I love sharing this vegan version of the matzo ball soup because it’s not just a gastronomic experience. I believe it’s also a great way to explore unique dishes that make a certain culture interesting. So try it now and enjoy the treat!

– See next: How to Cook Pork Loin in a Crock Pot with Just 7 Ingredients