I developed this vegetarian matzo ball soup for meatless guests at my Seder. After that, as I started adopting a more meatless lifestyle, I began making it for my own family. One secret ingredient makes this the ultimate meatless matzo ball soup. As a result it has a savory chicken flavor without the meat, and no need for bouillon cubes. This recipe has a wonderful traditional flavor, and it’s kosher for Passover.
How do you infuse vegetable stock with savory flavor, golden color, and all of the yummy qualities that make chicken soup such a comfort? Of course it’s a challenge, but that has never stopped me from trying. Accordingly, over the years I’ve made several attempts at homemade vegetarian matzo ball soup with varying degrees of success. However the broth always turned out too sweet or too dark– just not quite right. Basically I was searching for a chicken-y flavor, but I didn’t want to resort to bouillon cubes or store-bought chicken-less broth. There had to be a better way.
It wasn’t until I added saffron to the mix that everything fell into place. Saffron spice is magic. It really is. The downside is that it’s pricey. However, a little goes a long way in helping to round out the flavor of meatless dishes. Consequently I use it in my Vegan Saffron Hollandaise and my Dairy-Free Saffron Scalloped Potatoes with amazing results. Here, adding it to a simple vegetable broth along with a touch of olive oil added the necessary “oomph” my previous vegetarian soup recipes were lacking. As a result a golden, savory stock emerged, as close to real chicken broth as I’ve ever gotten. I am really proud of this recipe.
The matzo ball part of the recipe below contains eggs. Undoubtedly I tried hard to develop a vegan recipe, but all of my attempts fell flat. I’ll keep trying… you know I love a good challenge! Since most vegetarians I know are ok with eating eggs, I opted to keep them in. Consequently this recipe works great for ovo-vegetarians. However if you’re vegan, please know I am hard at work on a vegan version of matzo balls. Whenever I get it just right, I’ll be sure to post it.
This soup is glorious. I couldn’t stop inhaling it. For vegetarians who are missing the chicken flavor of traditional matzo ball soup, give this recipe a try… you won’t be sorry!
Meanwhile, for more vegetarian Passover ideas, check out my Passover holiday index with vegetarian Ashkenazi and vegetarian Sephardic options.
Please see the note about saffron below. It’s important to buy a good quality saffron or this soup won’t have the proper flavor.
Looking for traditional chicken soup with matzo balls? Click here!
Need a gluten free matzo ball recipe? Click here!
Note: certain strictly kosher groups may consider saffron to be kitniyot on Passover; if you are concerned, please consult a trusted Rabbinical authority.
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Vegetarian Matzo Ball Soup
Ingredients
Soup Ingredients
- 1/2 pound carrots (about 3 medium carrots) sliced into 1/2 inch chunks
- 1/2 pound celery (about 5 stalks) sliced into 1/2 inch chunks, including leaves
- 1 onion (rinsed and halved, skin on)
- 1 leek, sliced and cleaned (white and light green parts only)
- 1 bunch fresh dill + 2 tbsp chopped fresh dill, divided
- 1 bunch fresh parsley
- 2 bay leaves
- 10 whole peppercorns
- 6 whole cloves (spice cloves, not garlic)
- Pinch saffron threads (Buy the good stuff! It's expensive but necessary in this soup. Do not sub turmeric! The flavor is completely different.)
- 2 tablespoons good quality extra virgin olive oil
- Sea salt
Matzo Ball Ingredients
- 2 large eggs
- 2 tablespoons avocado oil
- 1 tablespoon seltzer water
- 1/2 cup matzo meal (see notes for gluten free option)
- 1/2 teaspoon baking powder (if making for Passover make sure the brand is certified KFP)
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/2 tablespoon chopped fresh dill
- Pinch of saffron threads
NOTES
Instructions
- Combine all soup ingredients in a large pot with 1 tablespoon sea salt (reserve the 2 tablespoon chopped fresh dill for later). If you're salt sensitive, you can start with 2 tsp salt, however please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tablespoon if you're not watching your salt intake.
- Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.
- Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 60-90 minutes until the liquid reduces by a third and the stock is flavorful. Note: the olive oil may taste strange in the beginning, but don’t fret. As the stock slowly cooks the flavors will meld, and that olive oil will give the broth some much-needed richness and depth.
- While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.
- While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tablespoon sea salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
- Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don’t make them larger than walnuts, they’ll expand a lot as they cook!
- When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes. No peeking! Keeping the pot covered will help the matzo balls become fluffy. Let the matzo balls simmer until they’re cooked through. When they are fully cooked, turn off the heat and keep the matzo balls in the hot saffron water until ready to serve. If you won’t be serving within an hour, remove the matzo balls from the pot with a slotted spoon and reserve (so they don’t get mushy and fall apart).
- When the vegetable stock liquid has reduced by a third, strain the stock through a fine mesh strainer or cheese cloth into a large bowl.
- Separate out the carrots and celery from the cooked vegetables and herbs.
- Rinse the pot and pour the stock back into the pot. Add the carrots and celery back to the stock along with 1 tablespoon chopped dill. Adjust seasoning to taste, adding more sea salt if desired. Keep the stock warm till ready to serve.
- Serve 2-3 matzo balls per bowl; ladle the hot soup and vegetables over the warm matzo balls.
Nutrition
I am going to be making soup for a sukka party. Can I add parsnips to tis recipe.
what do you think about using vegetable box stock or broth.is this ok or should I stick to the recipe
Hi Joyce, Tori’s assistant Ashley here! We have not added parsnips to this recipe in the past, but I don’t see why not!
I just made your vegetarian matzo ball broth to freeze it for Seder. It is delicious, has a smooth texture, lovely color and the right consistency. I’ve tried a lot of different vegetarian broth recipes over the past 39 years. I’m excited to use your. Thank you!
Happy to hear that Leslee!
Agreed! Just made it – it’s wonderful. 🙂 Wondering if we can prepare matzo balls directly IN the soup? going to check add’l comments to see if anyone has asked this previously. 🙂
Yes you can Lisa! It will give the matzo balls more flavor, but be aware that quite a bit of the soup will be soaked up by the balls, so you’ll be left iwth less broth.
Hi Tori,
I’m just making the vegetable stock now, and after more than an hour, the flavor is weak, at best. I actually used more carrot, celery, onion and pepper than the recepie called for and I added some garlic cloves as well. I also “invested” in a high quality saffron, as you suggested. Is there something more I can do to “boost” the flavor? If I cover the pot and let it simmer longer will that help? When I make my chicken soup, I actually let it simmer overnight to achieve that rich flavor and bronze color.
Thanks for any input!
Hi Elisabeth– this will never taste as “rich” as chicken stock because you’re not simmering with fat, bones, meat, etc. Many have had success with this recipe, but if it’s not up to your expectations I’m sorry about that. The only advice I can offer is to let it reduce further (simmering uncovered will let some of the water evaporate to intensify the other flavors). Also I have heard that blackening an onion on the grill, then adding it to the broth, can intensify the flavor… I haven’t tried it myself though.
Hi Tori,
I would love to make this soup, and I have a question about the saffron that it calls for. You told us how to identify poor-quality saffron, but how do I find good-quality saffron?
Thank you.
Hi, I wrote a post a while back that will give you a better of idea of how to identify good quality saffron. You should always purchase saffron with long threads and bright, vibrant color. When purchasing quality saffron it’s alway best to go with the pricier option. You’ll be far happier with the result. Hope that helps!
My mother z”l, taught me to add 1/4 cup yellow split peas to add body and color. Worked great added to your ingredients!
Follow directions & this soup works. Looking for nutrition guide & estimated number of servings (not remembering) for recipe. Thank you.
Can you make the recipe without garlic/onion (I have allergies) or is it better to replace with something else to get the taste right?
You may omit the onion from the broth and add another leek or a couple of shallots, if those aren’t problematic for you, to make up for the missing flavor. In the matzo balls you may omit both the onion and garlic powder, they will still be tasty.
What kind of saffron and what are the 6 cloves you’re talking about? Help.
Amee do me a favor and please read through the comments before asking questions, you can often find the answers you need and then I won’t be repeating myself. Whole cloves refers to spice cloves, they can be found in the spice section. The saffron needs to be high quality saffron threads, which can also be found in the spice section. They are somewhat expensive but a little goes a long way. Enjoy!
Making this soup this week- when you list cloves, do you mean actual whole cloves or garlic cloves? Thank you!
Spice cloves, not garlic.
This sounds delicious! I cannot wait to try it. Could you please clarify whether the recipe calls for cloves of garlic or the spice?
Spice cloves, not garlic.
THE best soup! Making it because my son’s girlfriend is vegetarian, but now I wish I’d made this soup for the rest of the family, too! Found Tunisian olive oil at Trader Joe’s yesterday, think it’s a new product with a deep taste that your recipe says to go for. Only modification I made to your soup was to saute the vegies for 5 minutes before adding water, herbs & spices–always had good luck extracting early flavor that way. Also had a blast going to the specialty spice store for all fresh spices including best saffron! Haven’t made the vegetable oil matzoh balls yet, hesitating, since I always make those with fat skimmed from my chicken soup–but am sure the matzoh balls infused with this delicious vegetarian soup will taste great! Thanks!
So glad you enjoyed it Terri! Using that good quality saffron makes all the difference here. 🙂
Thanks for replying-
I’m not Jewish; my boyfriend & family are and it’s been forever since he’s had matzo balls! They aren’t strict, so beans and legumes, grains and seeds are okay to eat.
I’ve tried flax seeds, tofu and powdered “egg replacer” before, but found that they don’t bind like eggs do. Not strong enough, plus the texture was waaaaay off. If you ever figure out a working recipe, I would be most grateful! I’ll continue to experiment. 🙂
I have cooked the day lights out of frozen brussel sprouts. When they are way over cooked they have a squishy taste and are wonderful in place of matzoh balls. The brussel sprouts are the small ones.
Eggs are used to bind the matzoh ball but I would wonder if you made them without the egg in a one layer steam, they would not break down and when the soup is served just place in the bowl.
I just reread the matzoh ball recipe, and I cook at I would add another tablespoon of oil, that would definitely bind the balls and then it would work as Tori stated. The trick is letting them sit in the frig 0-)
I’ve been on the hunt for a egg-free matzo ball recipe. Does anyone have any tips or suggestions? Experiences?
Tori- do you have a recipe for this unusual request?
Hi Jubes, I haven’t yet but funny enough you’re not the only one requesting it. Are you strict Ashkenazi, meaning no kitniyot? If you’re open to seeds I can try and test the flax seeds or chia seeds as a binder to see if they work…
Thank you! Every year I search for a soup that will satisfy purists for chicken soup and vegetarians alike! I look forward to trying this recipe!!
I made it and while the ingredients were perfect the stock came out very watered down. It was disappointing bc it’s semi time consuming and I put so many ingredients in it. I recommend doing half the amount of water. It was way too much.
Kimberly, did you cook it long enough for the liquid to reduce by 1/3 as the recipe suggests? I’ve never had a problem with this stock tasting watered down, but it does need to simmer quite a while for the stock to reduce and the flavor to deepen.
Did you try using ground flax seed as an egg substitute? Just wondering before I make an attempt.
No I haven’t tried that yet Andy. Let us know if you try how it works for you
Making it now but it smells delicious! I ended up making a bouqurt garni for the herbs and spices so its easier to seperate the carrots and celery from the other things. Easy peasy.
This was fantastic. I was looking for a vegetarian version to satisfy both me and my husband. He said it was fantastic, and I agreed! Thanks so much.
Great to hear that Melissa! 🙂
I was so delighted by this easy recipe and our vegetarians enjoyed the soup during Passover. Before I left for the Seder, I thankfully froze two portions for the future. Today,I defrosted the soup and it was excellent. In my opinion in tasted better and it still tasted like chicken.
Glad to know it froze well Mashugana!
My husband liked this soup so much that he requested again for shabbat this week! A serious success in our house.
Awesome Lily! It took me several tries to nail this one, I’m so happy he’s enjoying it.