Whether you’re celebrating Passover in the coming days or not, you need this vegan matzo ball soup in your life! No eggs, no animal products, just all the deliciousness made with cozy matzo balls and veggies in scrumptious savory broth.
For the Matzo Balls
- 3/4 cup matzo meal
- 2 tablespoons chickpea flour
- 3 tablespoons tapioca starch
- 3/4 teaspoon salt
- 3/4 cup unflavored soy or almond milk
- 1/4 cup canola oil (or another neutral flavored cooking oil)
For the Soup
- 1 tablespoon canola or olive oil
- 1 medium leek, white and pale green parts only, chopped
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
To make the matzo balls, stir the matzo meal, chickpea flour, tapioca starch, and salt together in a medium bowl. Stir in the milk and oil until thoroughly mixed.
Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.
To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the leek and carrot, and sauté for 5 minutes, until the carrot just begins to soften.
Add the garlic and continue to sauté for another minute, until very fragrant.
Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.
Shape the matzo mix into 1-inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.
Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.
Carefully stir in the peas and cook for about 2 minutes more.
When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.
Ladle into bowls and serve.