Matzo Ball Soup Recipe

Name: Matzo Ball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the matzo balls; 18 ounces silken tofu (500 g); 4 tablespoons olive oil; 9 ounces matzo meal (250 g); 2 tablespoons nutritional yeast; 1 teaspoon baking powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon celery seed; salt & freshly ground black pepper; For the soup; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery ribs, chopped; 2 tablespoons chopped dill; 6 1/4 cups vegetable stock (broth, 1.5 liters/50 fl oz); salt & freshly ground black pepper; 2 tablespoons fresh lemon juice; 2 tablespoons chopped parsley, to garnish

Servings: persons

For the matzo balls
18 ounces silken tofu (500 g)
4 tablespoons olive oil
9 ounces matzo meal (250 g)
2 tablespoons nutritional yeast
1 teaspoon baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed
salt & freshly ground black pepper
For the soup
2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 celery ribs, chopped
2 tablespoons chopped dill
6 1/4 cups vegetable stock (broth, 1.5 liters/50 fl oz)
salt & freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped parsley, to garnish

1
To make the matzo ball dough using a food processor or high-speed blender, blend the tofu and olive oil. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, onion powder, garlic powder, and celery seeds. Season to taste with salt and freshly ground pepper and stir well. Put the dough into an airtight container and refrigerate overnight.
2
Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and saute for 5-6 minutes, until the onion is soft. Add the dill and stock, bring to a boil, then immediately reduce the heat to low and maintain a simmer.
3
Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes. Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.
4
Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the matzo balls, 18 ounces silken tofu (500 g), 4 tablespoons olive oil, 9 ounces matzo meal (250 g), and more.

Yes, Matzo Ball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Matzo Ball Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions