Vegan Matzo Ball Soup

Michelle Davis

Aquafaba — the liquid drained from a can of chickpeas — replaces eggs to bind and lighten the matzo balls in this plant-based version of the traditional Ashkenazi soup. A seltzer-lightened matzo mixture simmers in a clear vegetable broth seasoned with carrot, celery, parsnip, dill, and turmeric. Plan on about 90 minutes from start to finish.

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Prep Time 43

Cook Time 1 2

Total Time 1 45

Course Soup

Cuisine Middle Eastern

Servings bowls

Calories 430 kcal

Equipment

6-quart heavy-bottomed pot (for broth)
4-quart pot with lid (for matzo balls)
Large mixing bowl (metal, ideally chilled)
Whisk or hand mixer
Measuring cups and spoons
Chef’s knife and cutting board
Ladle
Slotted spoon
Small cookie scoop (optional, for even matzo balls)

Ingredients

For the Vegan Matzo Balls:

¾ cup aquafaba (liquid from unsalted canned chickpeas), chilled from 1 (15-oz) can; chilling improves foam stability
1 cup matzo meal use a fresh, finely ground matzo meal for best texture
3 tbsp neutral oil (safflower or grapeseed) neutral flavor helps the dill shine
3 tbsp cold seltzer water carbonation lightens the crumb
1 tsp baking powder (aluminum-free) for gentle lift without off flavors
¾ tsp fine sea salt for the matzo mixture
¼ tsp ground white pepper sub black pepper if preferred
2 tbsp fresh dill, finely chopped tender sprigs only
1 tbsp fresh parsley, finely chopped
1 tbsp potato starch (optional) adds extra tenderness
1 tbsp nutritional yeast (optional) savory depth without clouding flavor

For the Golden Vegetable Broth:

2 tbsp extra-virgin olive oil
1 large yellow onion, small dice about 2 cups diced
2 large carrots, peeled and sliced 1/4-inch
2 ribs celery, sliced
1 medium parsnip, peeled and sliced traditional sweetness and aroma
3 cloves garlic, minced
8 cups low-sodium vegetable broth clear, "no-chicken"-style broth works beautifully
1 piece bay leaf
6 whole black peppercorns
½ tsp ground turmeric (optional) for a gentle golden hue
1 ¼ tsp fine sea salt, or to taste adjust depending on broth sodium

For Cooking and Finishing:

2 quarts water, for cooking matzo balls well-salted like pasta water
1 piece strip kombu (about 4 inches, optional) adds subtle umami to the cooking water
¼ cup fresh dill and parsley, chopped for garnish
¼ tsp freshly ground black pepper for serving
1 tsp fresh lemon juice (optional) a bright finish

Instructions

Prep Your Aromatics (10 minutes): Dice the onion, slice the carrots, celery, and parsnip, mince the garlic, and finely chop the dill and parsley. Keep herbs for the matzo mixture separate from garnish.
Whip the Aquafaba (8 minutes): In a chilled metal bowl, whisk 3/4 cup cold aquafaba vigorously or use a hand mixer on medium-high until soft, foamy peaks form (like gently whipped egg whites). The foam should hold trails from the whisk and look glossy.
Build the Matzo Mixture (5 minutes): In a separate bowl, combine matzo meal, neutral oil, seltzer, baking powder, 3/4 tsp salt, white pepper, dill, parsley, and optional potato starch/nutritional yeast. Gently fold in the whipped aquafaba with a spatula just until no dry spots remain—do not overmix or the balls will be dense.
Rest the Mixture (20 minutes): Cover and refrigerate. Resting hydrates the matzo meal for a tender, cohesive texture.
Start the Broth (sweat the vegetables) (8 minutes): Heat 2 tbsp olive oil in a 6-qt pot over medium heat. Add onion, carrot, celery, and parsnip with a pinch of salt; cook, stirring, until translucent and lightly golden at the edges. This gentle sauté sweetens the broth.
Bloom Aromatics (1 minute): Stir in garlic, bay leaf, peppercorns, and optional turmeric; cook 1 minute until fragrant.
Add Broth and Simmer (15 minutes): Pour in 8 cups vegetable broth and 1/2 tsp of the remaining salt (reserve the rest for final seasoning). Bring to a gentle simmer and cook 15 minutes at about 85–96°C (185–205°F); the surface should barely tremble for a clear, clean broth.
Prepare the Matzo-Ball Pot (5 minutes): In a separate 4-qt pot, bring 2 quarts well-salted water and the kombu (optional) to a gentle simmer over medium heat—aim for 85–88°C (185–190°F). Keep it below a boil to prevent the matzo balls from toughening.
Shape and Cook the Matzo Balls (30 minutes): With damp hands or a small scoop, form 12 balls about 1 1/4 inches wide. Slide them into the barely simmering water, cover, and cook 30 minutes at ~88–90°C (190–194°F) without lifting the lid. They will swell slightly and feel softly springy when done.
Marry and Finish (3 minutes): Transfer matzo balls to the broth with a slotted spoon and simmer together 3 minutes. Taste and season with remaining salt and black pepper; add a few drops of lemon juice to brighten, if desired. Ladle into warm bowls and shower with chopped dill and parsley.
Technique Note: If you don’t have a hand mixer for the aquafaba, whisk vigorously by hand; it takes longer, but the texture will still be lovely. For an ultra-clear broth, strain through a fine-mesh sieve before adding the matzo balls.

Notes

Michelle’s Tips:

Floaters Vs. Sinkers: For lighter “floaters,” keep the simmer gentle, don’t overwork the mixture, and use cold seltzer. For firmer matzo balls, add 1 additional tbsp matzo meal and cook 5 minutes longer.
Aquafaba Excellence: Use unsalted chickpea aquafaba for a neutral taste. Chilling the liquid and bowl improves foam stability.
Season Your Water: Salt the matzo-ball cooking water as you would pasta. This seasons the balls from within without clouding the broth.
Gluten-Free Swap: Use a certified gluten-free matzo meal and add the optional potato starch for structure.
Broth Clarity: Keep the broth at a bare simmer; a rolling boil emulsifies fat and clouds the soup. Skim any foam for a jewel-clear finish.
Make-Ahead: Matzo mixture can rest up to 24 hours. Cooked matzo balls can be held in their cooking water up to 2 days; rewarm gently in broth before serving. They also freeze well—cool in cooking liquid, then freeze with some liquid to prevent drying.
Optional Aromatics: A sprig of fresh dill can simmer with the broth for 2–3 minutes at the end for a perfumed finish; remove before serving.
Warm Bowls: For restaurant polish, warm serving bowls in a 93°C (200°F) oven while you finish the soup.

Serving Suggestions:

For a beautiful presentation, ladle shimmering golden broth into warm, wide bowls. Nestle two matzo balls in the center, allowing sliced carrot coins to peek through for a pop of orange against the golden broth. Garnish with a tuft of feathery dill and a crack of black pepper. Perfect doneness is signaled by matzo balls that yield to a spoon with a gentle crack and a tender, uniform interior, and by a broth that’s clear, aromatic with dill, and lightly peppery.

Culinary Context:

Matzo ball soup is an Ashkenazi Jewish staple, celebrated at Passover and cherished year-round for its soothing qualities. This vegan version honors the tradition’s flavors and textures while embracing modern technique: aquafaba and seltzer gracefully stand in for eggs, maintaining that nostalgic float and tenderness.

Optional Advanced Instructions:

Parallel Prep: While the matzo mixture rests (20 minutes), you can chop garnish and set your second pot with water and kombu on the stove, bringing it close to a simmer to save time later.
Batch Strategy: Double the matzo-ball portion and freeze half after cooking for quick weeknight bowls.
Equipment Alternative: No mortar and pestle for herbs? Finely chop with a sharp knife; bruising releases aroma without turning herbs watery.

Timing:

Prep Time: 43 minutes (0h 43m)
Cook Time: 62 minutes (1h 02m)
Total Time: 105 minutes (1h 45m)

Nutrition

Calories: 430kcalCarbohydrates: 45gProtein: 11gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 11gTrans Fat: 0.01gSodium: 879mgPotassium: 561mgFiber: 13gSugar: 5gVitamin A: 4296IUVitamin C: 13mgCalcium: 175mgIron: 3mg

Keyword Aquafaba, comfort food, Dill, Holiday, Passover, Soup, Vegan Matzo Ball Soup

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