Matzo Ball Soup

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Matzo Ball Soup

Serving Size: 4

Every holiday, I would make my kids and friends matzo ball soup. My vegan husband and I would enviously watch as they moaned with pleasure. Well, step aside, my loved ones, and share some of those fluffy dumplings with us.


  • Soup
  • - 2 quarts vegetable stock (I prefer water mixed with “vegan chicken-less” bouillon cubes)
  • - 1 cup diced onion
  • - ½ cup diced carrot
  • - ½ cup diced celery
  • Matzo Balls
  • - ½ cup firm silken light tofu, drained
  • - ½ cup matzo meal
  • - 1 teaspoon salt
  • - 3 tablespoons water


  1. For the soup, In a large pot, add the stock, onion, carrot, and celery, and simmer until the vegetables are tender.
  2. For the Matzo Balls, with a food processor, blender, or immersion blender, purée the tofu until smooth. Stir in the matzo meal, salt, and water. Transfer to a small bowl and cover tightly. Refrigerate for 20 minutes.
  3. With wet hands, form the matzo ball mixture into 1-inch balls.
  4. Carefully drop the balls into the simmering soup. Cover and cook for 30 minutes without lifting the lid.
  5. Serve immediately, or remove the balls from the soup until ready to serve.


NUTRITION (1 serving/574g): Calories 130, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 1020mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars 9g, Protein 8g

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