Vegan Matzo Ball Soup Recipe (2024)

This recipe was a hit last night, adding it to my repoirtoire. Added aquafaba to the matzo mixture until it formed into a sticky ball. Refrigerated mixture for about four hours due to prepping early, matzo balls kept their form in the soup when the time came.

This did not work AT ALL. They fell apart in the water and it just ended up as a goo at the bottom of the pot. I think if you added only the fluid in the chickpeas it might work but I added more water in order to make it the texture of oatmeal as the recipe says, but in reality it should be the texture of concrete before cooking. So maybe try only adding no more than 1 cup of fluid and see what happens, even if it feels like dry concrete before cooking.

Excellent flavor. Loved the ginger. I found the aguafaba thickened the broth slightly, a little like a Chinese egg drop soup. I liked this, but I imagine the matzo balls could be cooked separately and then dropped in to keep the broth clear. If you subbing a gluten free matzo meal that contains starch, I'd drop the potato starch in the recipe to avoid a gummy texture.

Love this super simple recipe! De-lish. I like my soup slightly thicker so I cook the onions, celery, leek and kohlrabi in olive oil first then add just under a 1/4 cup flour before adding in the garlic, broth, etc. Also, I made this twice in the same week (couldn't get enough) but, the second time, I didn't have aquafaba. I subbed it out for an egg replacer -- the Red Mill brand, but I imagine flax would also work -- and that worked, too!

I was nervous these would disintegrate but they didn’t! Took the suggestion of another recipe and baked them for 12 min at 350 before simmering in the broth for 20 min. A little dense - will experiment with adding some seltzer next time.

Can you use cornstarch instead of potato? Does it yield similar results?

This was amazing! It made my vegan partner very happy

You can buy it in the kosher section of the supermarket,or put matzoh in a food processor.xx

My first time making matzo ball soup and it turned out great! Chilled the balls for a second time after rolling them and they stayed together perfectly. Served with a shake of Trader Joe's In a Pickle seasoning - it complements the fresh dill beautifully. So delicious!

The balls stayed together (even though some of it dissolved into the soup, but the part that stayed together was really chewy. Still wondering if I'll be able to make a matzah ball as fluffy as my non-vegan ones.

Can you successfully make these matzo balls ahead a freeze them as other types?

This was horrible. I followed the directions implicitly. The Matzoh balls disintegrated from large walnuts to small marbles. Hard and rocks. Luckily I had only cooked one in separate broth. I mixed some chick pea flour into the rest and tried another couple. Slimy on the outside, dense bricks in the middle after 25’. I baked the rest and salvaged them as falafel!!! Froze them for future use. Then I made another batch with tahini. Disgusting. I’ll keep searching for vegan fluffy light Matzoh Ball

This was so good! Best vegetarian recipe I’ve ever made. I’ve tried several and this was the best by far

To eat with matzo ball recipe from Matzo Ball Soup by Joan Nathan 15-20 ballsuse 3 veggie broths low sodium2 medium onions or 3 small chopped8carrots chopped5 celery choppedBox spinach2 generous tsp garlic from jarSauté onion garlic then celery carrots Add broth and salt & pepper to tasteAdd matzo balls (Al dente) and cook together till matzo balls done 10-15”

Did anyone make a gluten-free version you can report on?

Flavorful balls, loved the nutmeg, but they didn't hold and turned to mush. Tasty disaster for a family meal but I wouldn't attempt for guests.

Made according to the recipe and I didn’t have a problem with the balls falling apart. They are very dense, no fluffy at all (duh, no eggs!). I used aquafaba from canned chickpeas and just enough to get the mixture to a thick oatmeal consistency…a little less than a cup but more than 3/4.I will make this again and maybe use a “no chicken” style broth. The flavor heavy balls and the veggie broth I used was kind of A LOT but it did make for a nice hardy meal on a cool fall evening.

These turned out a little doughy and raw-tasting, very unlike the fluffy, non-vegan matzoh balls I'm used to eating. I think next time I make these, I will bake the matzoh balls before putting them in the soup to hopefully get rid of that super chewy texture.

This worked really well! For stock I used the stock from How to Cook Everything Vegetarian by Mark Bittman, the one-hour version with browned vegetables. And for the matzo meal, Yehuda's gluten free matzo. Didn't have the all the vegetables the recipe calls for, so just used carrots and a half an onion. Lots of depth of flavor and the matzo balls were more the weighty kind rather than the fluffy kind, which I prefer.

Instead of boiling the matzah balls, bake them on an oiled sheet for 20 minutes. Turn over for another 10 minutes. They are now firm not mushy (often a problem with vegan versions) and delicious! Spice is great and holds up to soup. Maybe a little less salt. Will make these again!

Leave out the oil. I followed the recipe and questioned the oil. Very tasty but gooey on the middle. Matzah balls should be light and fluffy. The usually do not have oil. Deciding whether to scrap and start over.

What’s a good way to make sure they matzo balls don’t meld together when your storing the leftovers? I stored about half a batch last year, and overnight they all became a mass-o-matzo.

I reeeeally wanted to like this and prove all the naysayers wrong on this one. Unfortunately almost nothing went right. Basically a waste of a Sunday and of ingredients. I almost feel like this shouldn’t remain on the site since, by the sound of it, a lot of people have been wasting huge amounts of produce on what later comes out as a mucus-y mess that can’t be eaten.