Matzo Ball Soup


This recipe for vegan matzo balls uses quinoa flakes as a binding ingredient and they're baked rather than cooked. There's even a gluten-free option! The recipe is made available by Jewish Veg member Nava Atlas. You can see more of her amazing recipes on her blog The Vegan Atlas here.

Also check out her Matzo Ball Soup recipe here.

Prep time: 30 minutesCooking time: 25 minutesTotal time: 55 minutes


1 cup
quinoa flakes
2 cups
boiling water
1 cup
matzo meal (or see gluten-free variation)
1⁄4 cup
neutral vegetable oil (such as safflower)
1⁄4 teaspoon
1 pinch
black pepper (a few grindings)
1 pinch
1 pinch
garlic powder


In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.

Stir in the matzo meal mix along with the remaining ingredients, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.

Just before baking, preheat the oven to 275º F.

Roll the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.

Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until firm to the touch; don’t let them brown.

If making ahead of time, let the matzo balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving in the recipe for Vegan Matzo Ball Soup available here.



To make these gluten-free, substitute 1 1/4 cups quinoa flakes for the matzo meal. Don’t add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.

These go very quickly and everyone usually wants more, so if you’re increasing the amount of soup to accommodate a larger crowd, or serving more than 8 people, you would do well to double this recipe!

Also check out Nava's Matzo Ball Soup recipe here.