Egg-Free Vegan Matzo Ball Soup

Matzah Ball Soup
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  • 50 mins
  • Prep: 15 mins,
  • Cook: 35 mins
  • Yield: 2-4 servings

If you're looking for a vegan and egg-free matzo ball soup recipe, here's a great one to try. Although this matzo ball soup is kosher for Passover, it may not be suitable for Ashkenazic Jews because of the tofu, but will be suitable for most others on a less strict vegetarian or vegan Passover diet. Recipe courtesy of Ener-G.

What You'll Need

  • 3/4 cup soft (silken) tofu
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cumin
  • 1 1/2 cups flour
  • 2 tsp Ener-G Egg Replacer
  • 4 sheets egg-free flatbread (matzo), crumbled fine
  • 1-quart vegetable broth

How to Make It

  1. In a medium bowl, mix tofu and oil together until smooth. Set aside.
  2. Combine remaining ingredients (except vegetable broth) in a mixing bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.
  3. In a saucepan over medium or medium-low heat, place matzah ball mixture in broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.
    Nutritional Guidelines (per serving)
    Calories 394
    Total Fat 27 g
    Saturated Fat 5 g
    Unsaturated Fat 15 g
    Cholesterol 226 mg
    Sodium 927 mg
    Carbohydrates 20 g
    Dietary Fiber 2 g
    Protein 19 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)