Egg-Free Vegan Matzo Ball Soup

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 08/23/19
Matzah Ball Soup
LauriPatterson / Getty Images
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 2-4 servings
Nutritional Guidelines (per serving)
394 Calories
27g Fat
20g Carbs
19g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2-4 servings
Amount per serving
Calories 394
% Daily Value*
Total Fat 27g 35%
Saturated Fat 5g 26%
Cholesterol 226mg 75%
Sodium 927mg 40%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Protein 19g
Calcium 305mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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 teaspoons Ener-G Egg Replacer
  • 4 sheets egg-free flatbread (matzo, crumbled fine)
  • 1 quart vegetable broth

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, mix tofu and oil together until smooth. Set aside.

  3. 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.

  4. 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.