This recipe is part of our Vegan Passover Seder Menu. Get the free ebook!
This super flavorful and comforting Vegetarian Matzo Ball Soup is just what you need to fight the winter blues. Made from scratch, no chicken, no boxed broth, no bouillon cubes needed!
The Best Vegetarian Matzo Ball Soup
A Healthy Twist on America’s Favorite Soup
Let’s face it, growing up Jewish, there’s just something wonderfully soothing about seeing a steaming bowl of Matzo Ball Soup with its pillowy-plump dumplings swimming in a bath of golden broth.
Our healing Vegetarian Matzo Ball Soup delivers all the “ah” of its traditional cousin with precisely the right amount of goodness (and good-for-you-ness) thanks to a clever use of shiitake mushrooms, tomato paste, and a pot full of seasonal vegetables. Whether you add our healthy Matzo Ball Soup to your Friday night dinner routine or prepare a large pot for lazy Sunday afternoons for the family, our Vegetarian Matzo Ball Soup is certain to satisfy the stomach and soul.
Deep, Rich Taste and Vegetarian
When we first considered recreating Matzo Ball Soup in our Jewish kitchen, we knew that we didn’t want to use bouillon cubes, powders or vegetable broth. The question was, how could we create a deep, rich taste that would satisfy our family? The first thing we did is caramelize some tomato paste with olive oil in order to enhance the flavors of the tomatoes and oil; then added fresh shiitake mushrooms tops for their chicken-like texture and rich almost-smoky flavor.
Additional depth came from a cheese-cloth bag that cooked with the soup and filled with delicious ingredients -- red and yellow onions (skins still on to create a rich-colored broth), carrot, parsnip and celery, dill, parsley and a whole head of garlic. We also cooked the matzah balls into the vegetable broth instead of cooking them separately, so they could absorb the flavor of the broth. The result was a rich, deep flavored broth where the chicken was not missed!
Place the shiitake stems, carrots, parsnip, onions, celery, garlic, dill, and parsley in a cheese cloth. Tie it well with kitchen twine.
Place cheesecloth bag filled with vegetables it in the soup pot.
This soup is easy to make and can be dressed up or down. Try serving it in an elegant china bowl with a steamed bundle of julienned carrots, zucchini, and yellow squash for a sophisticated first course to a formal dinner. You can also cut plenty of root vegetables (sweet potato, turnips, butternut squash) into a large dice and cook together in the soup for a delicious more rustic soup.
Whether you prepare our Vegetarian Matzo Ball Soup as an elegant first course, as a rustic family-friendly soup, you’ll enjoy a satisfying soup that delivers a rich and mood-boosting salve for the body and soul.
The Best Vegetarian Matzah Ball Soup
- Yield: 6 cups of broth and 12 Matzo balls 1x
Description
This super flavorful and comforting Vegetarian Matzo Ball Soup is just what you need to fight the winter blues. Made from scratch, no chicken, no boxed broth, no bouillon cubes needed!
Ingredients
- 2 Tbsp extra virgin olive oil
- 4 Tbsp tomato paste
- 16 fresh shiitake mushrooms, thoroughly washed, stems and caps separated and caps sliced
- 1 to 1 ½ teaspoon salt ( adjust to taste)
- ½ tsp turmeric
- ¼ tsp black pepper
- 3 medium carrots, cut into chunks
- 1 large parsnip, cut into chunks
- 1 yellow onion, unpeeled, quartered
- 1 red onion, unpeeled, quartered
- 3 celery stalks, cut into chunks
- 1 head of garlic, unpeeled, cut in half width wise
- 1 bunch of fresh dill
- 1 bunch of parsley
- 1 pack of matzah ball mix, prepared according to directions (you can also use a recipe like this)
Instructions
- Heat the olive oil in a large soup pot. Add the tomato paste and cook for 2 minutes over medium high heat, stirring constantly. Add the sliced shiitake mushroom caps, stir well and cook for another minute.
- Add 10 cups water, salt, turmeric and pepper (don't add all the salt at once here, you can adjust to taste later).
- Place the shiitake stems, carrots, parsnip, onions, celery, garlic, dill, and parsley in a cheese cloth. Tie it well with kitchen twine and place it in the soup pot. Bring to a boil and let it cook for 5 minutes.
- Cover, reduce heat to medium low and simmer for an hour. The broth should be ready and should be flavorful. If it's not, continue cooking for another 15-20 minutes.
- While soup cooks, prepare the matzah balls following the package instructions.
- Remove cheese cloth from the he soup and place it on a colander with a bowl underneath. Squeeze as much liquid as you can from the vegetables and pour it into the soup pot (the liquid will be hot, so use a wooden spoon or another utensil). Discard vegetables.
- Place the matzah balls directly into the broth and cook, covered, for 15 minutes.
CINDY FAUST
You made this sound so so so delicious that I could smell it cooking even before i took out my soup pot!! This is a great approach to a parve (vegan) soup-Thank you Vicky and Ruth!
Vicky & Ruth
Thank you so much Cindy! We hope you enjoy it.
cindy faust
This is a beautiful soup...I also caramelized the onions which gave it such a depth of flavor!
Vicky & Ruth
Excellent suggestion Cindy!
Teresa B
We lived in South Florida and always looked forward to our best friend’s making of Matzo Ball soup for the Jewish holidays! My daughter was craving it but since she’s turned vegan I didn’t think it would be possible. THIS SOUP IS DIVINE AND TASTES EXACTLY LIKE ORIGINAL MATZO BALL SOUP!!! Thank you SO VERY MUCH!! Do not be cautious about this recipe...make it!! It’s so the real deal!
Vicky & Ruth
Thank you so much!
Ali
This was hands down THE BEST soup we've ever made. It was easy, healthy and a huge hit at our seder with many guests asking me for the recipe! We loved it and plan to eat it many times throughout the year - not just for holidays. Thank you so much!
Vicky and Ruth
Thank you so much Ali!
Keep Cooking!
Lauren
Looks great - can't wait to make. I've got a group of 8. How's the portioning for this? Do I need to adjust?
Vicky and Ruth
It should serve 8 small bowls.
Jerry Cleveland
Easy and excellent!
Vicky and Ruth
Thank you!
Naomi
I was apprehensive about all the steps but OMG the BEST soup ever!!! Such rich taste, my family loved it. The Matzo balls soaked in the richness. I will definitely will make this again!
Thank you
Vicky and Ruth
Thank you Naomi! We love the soup too!