The Ultimate Vegan Matzo Ball Soup (That Won’t Fall Apart)
Hi, I’m Lea—and if you’ve ever tried making vegan matzo ball soup only to watch your dumplings fall apart, I’ve been there. You want fluffy, tender matzo balls that stay together, not mushy lumps that sink and crumble. This guide is your rescue plan. I’ve tested, tweaked, and taste-tested every step so you can get it right the first time. Whether you’re prepping for Passover or just need a cozy bowl of vegan Jewish comfort food, this soup delivers.
Want more warm and hearty meals? Explore our full lineup of vegan gluten-free recipes or treat yourself to something sweet like gluten-free banana bread or vegan donuts. Craving something savory on the side? Our gluten-free biscuit recipe pairs perfectly with soup.
Why This is the Last Matzo Ball Soup Recipe You’ll Ever Need
This isn’t just another vegan matzo ball soup recipe. It’s a full breakdown of how to master fluffy, eggless vegan matzo balls with zero guesswork. We compare four popular binders so you can choose the texture that works best. You’ll learn the exact cooking methods to keep your vegan matzo ball soup from falling apart. We also include a Kosher for Passover vegan matzo ball soup version using approved ingredients. And if anything goes wrong, our detailed troubleshooting guide will help you fix it fast.
The Secret to Perfect Vegan Matzo Balls: Choosing Your Binder
The binder you use is the single biggest factor in how your matzo balls turn out. In traditional recipes, eggs hold everything together and add richness. In vegan versions, the right egg replacer can make the difference between a light, fluffy ball and a soggy mess. Below is a quick guide to help you choose based on your texture preference and dietary needs:
| Binder | Resulting Texture | KFP Friendly? | Best For… |
|---|---|---|---|
| Potato Starch | Light, with a slight chew | Yes | A traditional, Passover-friendly ball. |
| Silken Tofu | Spongy, rich, very moist | No (Kitniyot) | A heartier, more “dumpling-like” ball. |
| Applesauce | Soft, light, delicate | No (Kitniyot) | Creating very light balls without a strong aftertaste. |
| Flax Egg | Denser, hearty, rustic | No (Kitniyot) | A firm texture with added nutrition. |
The #1 Rule of Cooking: Gentle Simmer vs. Rolling Boil
The most common reason vegan matzo balls fall apart is simple. When the water boils too hard, your carefully shaped dumplings can disintegrate. To make the best vegan matzo ball soup, you need a gentle simmer. Look for small, steady bubbles — not a rolling boil. This calm cooking method keeps your eggless matzo balls firm, helping them hold together while still becoming light and fluffy. Whether you’re going for gluten-free vegan matzo balls or a Kosher for Passover vegan matzo ball soup, simmering is key.
A rolling boil, on the other hand, is a recipe killer. The intense movement tears apart delicate dough. If your water looks like it’s boiling pasta, turn it down.
Worried about getting the temperature right? Try steaming instead. It’s a foolproof method that keeps everything intact and works especially well for first-timers.
The Great Debate: How to Make “Floaters” or “Sinkers”
In the world of matzo ball soup, there are two camps — those who love fluffy “floaters” and those who swear by dense “sinkers.” The texture all comes down to your technique and ingredients.
For Light, Fluffy Floaters:
- Add baking powder to lift the dough.
- Mix gently to keep air in the mixture.
- Roll the balls loosely without packing them too tightly.
For Dense, Hearty Sinkers:
- Skip the baking powder or use less.
- Mix the dough more thoroughly for structure.
- Roll the balls with a firm hand to compress them.
Amazing Vegan Matzo Ball Soup (The Secret to No-Crumble Balls)
Description
The only vegan matzo ball soup recipe you’ll ever need! Perfect, fluffy matzo balls that hold together every time. Simple, delicious, and foolproof.
Ingredients
FOR THE MATZO BALLS:
2 cups matzo meal
3 tablespoons potato starch
1 teaspoon baking powder
2 teaspoons salt
½ teaspoon garlic powder
1 ¾ cups water
¼ cup neutral oil
FOR THE SOUP:
2 tablespoons olive oil
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
8 cups vegetable broth
2 bay leaves
¼ cup fresh dill, chopped
¼ cup fresh parsley, chopped
Instructions
1. In a large bowl, mix together the **matzo meal**, **potato starch**, baking powder, salt, and garlic powder.
2. Stir in the water and oil until just combined. Don’t over-mix!
3. Cover the bowl and chill in the refrigerator for at least 1 hour. This step is a must!
4. While the dough chills, make the soup. Heat **olive oil** in a large pot. Add the **onion**, **carrots**, and **celery**, and cook until soft, about 5-7 minutes.
5. Pour in the **vegetable broth** and add the **bay leaves**. Bring to a boil, then lower the heat to a simmer.
6. Bring a separate pot of salted water to a very gentle simmer. **This is the secret!** The water should barely be bubbling.
7. With wet hands, roll the chilled dough into 1.5-inch (4cm) balls.
8. Gently lower the **matzo balls** into the simmering water. Cover and cook for 20-25 minutes, until they puff up and float.
9. Use a slotted spoon to transfer the cooked **matzo balls** to serving bowls. Ladle the hot soup over the top.
10. Garnish with fresh **dill** and **parsley**. Enjoy!
Notes
Pro Tip: Store the soup and matzo balls separately in the fridge. This keeps the matzo balls from getting mushy!
Troubleshooting
Why did my matzo balls fall apart?
This usually happens for two reasons. First, your water was too hot. A rolling boil will break the balls apart. You need a gentle poach with small, steady bubbles. Second, the dough wasn’t chilled long enough. At least one hour in the fridge is non-negotiable.
Why are my matzo balls hard or gummy?
If the texture is off, you may have over-mixed the dough. Too much handling develops structure and makes the balls tough. Cooking them too long can also dry them out and lead to a gummy center.
Can I make vegan matzo ball soup ahead of time?
Yes, absolutely. Cook the soup and matzo balls separately. Store each in airtight containers in the fridge for up to 3 days. When ready to serve, reheat the broth and warm the matzo balls in it just before plating.
How do you freeze matzo ball soup?
Do not freeze the soup with the matzo balls in it. Instead, freeze the broth in a container and freeze the cooked matzo balls separately. Let them cool, then place on a baking sheet to freeze individually. Transfer to a freezer bag once solid. They keep well for up to 3 months.
Serving and Storing Your Masterpiece
Serving:
Ladle the hot broth into bowls and gently place the matzo balls on top. Finish with a sprinkle of fresh dill and chopped parsley for classic flavor and a touch of color. Serve immediately while everything is warm and tender.
Storing:
Always keep the soup and matzo balls in separate containers. This prevents the balls from soaking up too much liquid and turning mushy. Store them in the fridge for up to 3 days, then reheat and combine just before serving.
Frequently Asked Questions (FAQ)
Is matzo soup vegan?
Traditional matzo ball soup is not vegan. It usually includes eggs in the matzo balls and chicken broth in the soup. This recipe replaces both with plant-based alternatives for a 100% vegan version.
What can I use instead of eggs in matzo balls?
You can use several binders like potato starch, silken tofu, applesauce, or flax egg. Each gives a different texture, so choose based on your preference. Potato starch is best for a Kosher for Passover version.
Are matzos vegan?
Most plain matzos are vegan, as they typically contain only flour and water. Always check the label, especially if you’re buying flavored or enriched varieties.
Is Manischewitz matzo ball soup mix vegan?
No. The traditional Manischewitz mix contains eggs or chicken fat in some versions. Check the packaging closely. If you’re unsure, it’s safer to make your own using matzo meal and plant-based ingredients.
What is matzo ball soup made of?
Matzo ball soup includes two parts: the broth and the matzo balls. In vegan versions, the broth is made with vegetables and a plant-based bouillon, while the balls are made from matzo meal, a binder like potato starch, and seasonings.
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