Would you believe me if I told you I look forward to Passover every year? Seders can be long, you can’t eat any grain that has been given the chance to rise, and you know you have seven long days of Matzah ahead. However, from my experience, it’s also a time filled with good food, family, and some really fun traditions. Now, just to be clear, this blog post isn’t going to dive too deep into the traditions and story behind Passover, but is more to tell you about why I love this holiday. So why do I love Passover so much? Well, mostly because I was born into a family of wine-lovers, great cooks, and loud singers, but also because of one very specific food I eat every day during this time. Can you guess what food that may be? Ding Ding! It’s Matzo Ball Soup! So, I did what any matzo-ball loving Jewish gal with an egg intolerance would do. I made an amazing homemade recipe for the BEST Vegan Matzo Ball Soup you have ever had.
Give me that Matzo Ball Bliss: Jump to Recipe
It’s pretty remarkable if you take a look at traditional Jewish cuisine and realize almost everything has egg in it. Especially the good stuff like challah (Jewish bread), kugel (made with egg noodles), and matzo balls. That’s not even counting the meat or fish filled dishes like brisket or gefilte fish! Most of that though, I am okay not eating. However, Matzo Ball soup is NOT something I plan to live without. So alas, I began my recipe testing adventure!
Some of you may know that Matzoh Ball Soup is traditionally made in a chicken soup broth. Also, the matzah balls themselves are traditionally made out of matzah, eggs, water, and oil. I’ve been vegetarian for a long while now, so making a matzo ball soup slightly edited with a vegetable broth base has been the norm the last few years. However, for this recipe I really had to get creative to create that desired fluffy texture I was looking for. I did a few recipe tests which consisted of a lot of yummy soups with some really broken apart matzah bits floating in them. Not exactly bringing back those fond Passover memories there! The key to this recipe for me turned out to be leaving the matzah balls in the fridge overnight. I actually scientifically have no idea why this worked, but am seriously happy that it did! After that, all it took was coming up with a good broth to complete the recipe. While I’ve seen this soup with carrots and onions before, I was yet again inspired by my recent Imperfect Produce Box to add in some parsnips and the flavor came together SO perfectly. Seriously, if you add any vegetable to this soup, let it be parsnips!
Jewish cuisine brings me so much joy and I am so happy I still get to eat my favorite soup at this year’s Seder. If you are looking for a fun new soup to try, I highly recommend this be your new recipe! And P.S- I won’t be offended if you try the egg- included version first. Then you can truly appreciate just how good this soup is compared to the OG version!
In case you are looking for some of the tools & ingredients used in this recipe, I’ve put a few of my favorites for you here:
- If you’ve never tried matzo ball soup before, my go to matzo meal is always Manischewitz brand! I actually have an easier time finding this online than in many stores.
- Spectrum Organics Ground Flaxseed is one of my favorites and is perfect to make the flax eggs that hold the matzo balls together!