Learn how to make easy matzah balls for matzah ball soup using all natural, vegan ingredients with this vegan matzah ball soup recipe.

5.0 from 3 reviews

Matzah Ball Soup Recipe VEGAN

Prep time 1 hour 15 mins Cook time 1 hour 30 mins Total time 2 hours 45 mins

This recipe was created from the heart. I hope you enjoy it during your vegan Hanukah, and other vegan holidays you celebrate. Vegan Hanukah has never been this easy!

Author: The Edgy Veg Recipe type: Holiday Cuisine: Jewish Serves: 5

Ingredients Vegan matzah balls (recipe above)

1 large onion, finely chopped

2 large carrots, chopped into half-circles

2 celery stalks, chopped into half-moons

1 handful fresh dill, chopped or ½ tsp-1 tsp dried dill to taste

7 cups vegetable stock

2 Tbsp coconut oil, or whatever oil you like to cook with

salt and pepper to taste

Instructions In a large pot, heat the oil and sauté the onion, carrot, and celery until soft. Add dill and mix with veggies for 30 seconds until aromatic. Finally, add your stock of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes. Form the matzah ball dough into balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through. After your matzah balls are cooked, you can serve them with broth right away 3-4 per bowl of soup. If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container. When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.

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