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  • Prep-time: / Ready In:
  • Makes 12 to 15 matzo balls plus 8 cups of soup

This hearty, savory soup is just the thing to nurse a cold or flu. Note that this recipe calls for cooked quinoa, so plan to have that ready to go ahead of time. Follow package instructions for the correct yield.

Vegan Matzo Ball Soup

Ingredients

MATZO BALLS
  • 4 to 5 matzo crackers (1 cup ground)
  • 1 cup cooked quinoa or millet
  • 1½ teaspoons ground flaxseed
  • 1½ teaspoons lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon sea salt
  • 2 pinches freshly ground black pepper
  • ¼ teaspoon baking soda
SOUP
  • 1 small onion, cut into ¼-inch dice (1 cup)
  • 4 cloves garlic, minced
  • 2 carrots, thinly sliced (1 cup)
  • 2 stalks celery, thinly sliced (1 cup)
  • 1 medium potato, cut into ¼-inch dice (2 cups)
  • ½ cup button mushrooms, cut into ¼-inch dice
  • 4 cups vegetable stock
  • 1 cup fresh or frozen broccoli
  • 1 cup fresh or frozen cauliflower
  • ¼ cup finely chopped fresh dill
  • 2 tablespoons mild miso paste
  • 1½ tablespoons white wine vinegar
  • Freshly ground black pepper

Instructions

  1. To make matzo balls, preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Place the matzo crackers in the bowl of a food processor and blend to a crumb-like texture.
  3. Add 1 cup hot water, the cooked quinoa, the flaxseed, lemon juice, garlic powder, onion powder, Italian seasoning, salt, pepper, and baking soda. Pulse to a dough-like consistency. If the dough is too sticky, let stand for 10 minutes.
  4. Take 1½ tablespoons of dough and form it into a ball. Place on the baking sheet. Repeat with remaining dough.
  5. Bake matzo balls 20 to 30 minutes, until the outsides are nicely browned. Remove from oven and set aside.
  6. To make the soup, in a large pot combine onion, garlic, carrots, celery, potato, mushrooms, and ½ cup water. Cook on medium heat for 10 minutes, stirring occasionally until onions turn translucent.
  7. Add vegetable stock, broccoli, cauliflower, dill, miso, vinegar, and pepper. Bring to boiling; then simmer 10 to 15 minutes.
  8. Add matzo balls to soup. Serve hot.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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