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soup bowl with matzo balls, vegetable broth, dill, and a side of matzah

Vegan Matzo Ball Soup

A vegan version of your favorite matzo ball soup without meat or eggs. Enjoy this soup over Passover, Hanukkah, or any time you need Jewish comfort food!
4.96 from 21 votes
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Course: Vegan Soups + Stews
Cuisine: Jewish
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings


Matzo Balls

  • 8 ounces silken tofu
  • ¾- 1 cup matzo meal (start with ¾ and add more if mix too wet)
  • 1 Tablespoon olive oil
  • 1 flax egg 1Tbsp/8 grams ground flax seed mixed with 3 Tbsp water, soaked 5 mins
  • 2-3 sprigs fresh dill leaves only, no stems
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • ¼-1/2 teaspoon salt & pepper

Soup Ingredients

  • 1 Tablespoon oil
  • 1 large parsnip peeled and chopped
  • 3-4 medium carrots peeled and chopped
  • 1 large onion chopped
  • 8 cups vegetable broth
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • salt & pepper to taste


Making the Matzo Balls

  • Please note: You will need to make your matzah balls 8-24 hours ahead of cooking your soup.
  • Begin by adding your silken tofu to a blender and blend until it is smooth and creamy. Next, add in your matzah meal, flax egg, oil, salt, pepper, and dried parsley. Blend until combined. Start with ¾ cup matzah meal and add up to 1 cup to make into a firm, yet slightly sticky, dough. Lastly, add in your fresh dill and blend about 10-15 seconds. At this time, you have your matzah ball dough! Place the bowl of dough in the fridge for 30 minutes to help firm before shaping into balls.
  • Once the matzo ball dough has firmed remove from the fridge and form into balls. The dough should be enough for 12-14 small matzah balls total. Once the balls are formed, place on a plate (ideally covered in parchment paper to avoid sticking), cover (I use plastic wrap), and put in the fridge overnight (8-24 hours) before making your soup.

Making the Soup

  • Start by adding 1 Tbsp oil to a large soup pot. Once hot, add in your chopped onions, parsnips, and carrots. Season with salt & pepper and sauté for 5 minutes.
  • Next, add your 8 cups of broth to the pot along with the soup seasoning including dried parsley, garlic powder, and additional salt and pepper to taste. Bring to a boil. Once boiling, add in your matzah balls one at a time.
  • Turn the temperature down to medium heat and cook the soup for an additional 8-10 minutes (no longer, you don't want to overcook everything!). Turn off the stove, remove the pot from the heat, and serve immediately!


  • In order for the matzo balls to hold their shape, you will need to make and store them in the refrigerator 8-24 hours before cooking your soup.
  • To store your soup as leftovers, place the matzo balls and broth in separate containers. Otherwise, the matzo balls will fall apart if left to soak in the broth for several hours.
  • Soup is best eaten within 3-5 days of making if stored in the fridge.
  • Please note- if you do not eat Kitniyot over Passover, this recipe would not be Kosher for Passover as it contains tofu/soybeans and flaxseed
  • Please note this recipe was updated April 2020 to call for ¾-1 cup matzo meal vs. ½-3/4 cup. I still think ¾ is the perfect amount, but I removed ½ cup as I never use this little matzo meal in this recipe. All other ingredients have remained the same. Thanks!


Serving: 1bowl | Calories: 290kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1378mg | Potassium: 359mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5769IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!