Matzo Ball Soup

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Vegan Matzo Ball Soup

Vegan Matzo Ball Soup


Makes 4 servings

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 3 green onions, chopped
  • 6 cups vegetable broth or water
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon fresh or dried dillweed
  • 1/2 teaspoon salt, or more if needed
  • 1/4 teaspoon freshly ground black pepper
  • vegan matzo balls (recipe follows)


  1. In a large soup pot, heat the oil over medium heat
  2. Add the onion, carrot and celery
  3. Cover and cook until softened, about 5 minutes
  4. Add the green onions and cook 3 minutes longer
  5. Stir in the broth, parsley, dill, salt and pepper
  6. You may need to add additional salt, depending on the saltiness of your broth
  7. Bring to a boil, then reduce heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
  8. When ready to serve, place 3 of the matzo balls into each soup bowl and ladle the soup on top
  9. Serve immediately

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