Happy Veganuary! Whether you’re a seasoned vegan or just trying it out for the month, you may be missing some of the classic Jewish comfort foods, but don’t worry – we’ve got you covered. This vegan Matzah Ball Soup is a tasty and satisfying vegan twist on a traditional Jewish dish.
The simple yet iconic Matzah Ball Soup is traditionally made with chicken broth and matzah balls made with eggs. However, this vegan version uses vegetable broth and your choice of plant-based protein sources, as well as matzah balls made with aquafaba in place of eggs.
Not only is this recipe vegan, but it is also full of flavour and nutrients. It’s the perfect blend of savoury and satisfying, and it’s sure to become a new favourite. Plus, it’s easy to make and requires just a few simple ingredients. Give it a try and let us know what you think!
1 litre vegetable broth
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
2 cloves garlic, minced
225g chickpeas or tofu, diced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley and dill
For the matzah balls:
225g matzah meal
50ml aquafaba (the liquid from a can of chickpeas)
1 tablespoon olive oil
1/2 teaspoon salt
1. Make the matzah balls. In a medium bowl, mix together the matzah meal, aquafaba, olive oil, and salt until well combined.
2. Form the mixture into balls about the size of a golf ball and chill in the fridge for 20-30 minutes while you start the soup.
3. In a large pot, dry saute your vegetables for 1 minute before adding the vegetable broth and bringing the mixture to a boil. Add the chickpeas or tofu, and season the soup with salt and pepper. Reduce the heat to a simmer and cook for 15 minutes.
4. Drop the matzah balls and the chopped parsley and dill into the simmering soup and cook for an additional 15 minutes. Enjoy!
Keep an eye out for our upcoming kosher restaurant, Novellino Brighton, where you can come and enjoy plenty of delicious food and a variety of vegan options!