Matzo Ball Soup


Most Jewish mothers make a pretty great matzo ball soup. The mother of Jewish Veg supporter Rhea Parsons was no exception. Now Rhea has made the classic soup even better by veganizing it.
You can visit Rhea's Website at


Prep time
40 minutes
Cooking time
1 hour, 20 minutes
Total time
2 hours


2 teaspoons
safflower oil
carrots, large (cut into chunks)
celery stalks, with leaves (cut into chunks)
onion (cut into chunks)
4 cloves
garlic (minced)
1⁄2 teaspoon
dried dill
1⁄2 teaspoon
dried sage
1 teaspoon
dried parsley
4 cups
chickenless "chicken" broth
2 cups
1 cup
matzo meal (for matzo balls)
1⁄4 cup
potato starch (for matzo balls)
1⁄4 teaspoon
baking soda (for matzo balls)
1⁄2 teaspoon
kosher salt (for matzo balls)
1⁄4 teaspoon
dried dill (for matzo balls)
1⁄2 teaspoon
onion powder (for matzo balls)
2 tablespoons
fresh parsley (chopped, for matzo balls)
2 teaspoons
safflower oil
3 2⁄3 cups


Instructions for Soup
Heat the oil in a large soup pot over medium heat. Add the carrots, celery, onions and garlic. Saute for 5 minutes until the vegetables just start to become tender. Mix in the spices. Add the broth and the water, raise the heat to high and bring to a boil. Then reduce the heat, cover the pot and let simmer for at least one hour. Add salt and pepper to taste. Make the matzo balls during this time.
Instructions for Matzo Balls
Mix the dry ingredients together. Add the wet ingredients. You should have a thick batter. If you need to, add more seltzer. Refrigerate for at least half an hour. Remove from fridge. Wet your hands and roll into balls (around 8 depending on size desired). Gently add the balls to the soup pot and let cook for 20 minutes.

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