VeganSmart’s Matzo Ball Soup

Happy Passover! Jump start your Passover Seder dinner with a delicious plant-based matzo ball soup recipe

Suggested: Our Favorite Vegan Soup Recipe

Here is what you’ll need for the matzo balls:

  • 1 cup of quinoa flakes
  • 2 cups of boiling water
  • 1 cup of matzo meal (substitute with 1½ cups of quinoa flakes for a gluten-free option)
  • ¼ teaspoon of salt
  • Freshly ground pepper to taste
  • ½ teaspoon of onion powder
  • ¼ cup of neutral vegetable oil


  1. Add the quinoa flakes to a large mixing bowl, cover the flakes with the boiled water. Let the mixture stand for 2-3 minutes.
  2. Stir the matzo meal (or additional quinoa flakes), salt, pepper, onion powder, and vegetable oil into the bowl. Mix the ingredients together until completely blended.
  3. Cover the bowl and refrigerate for about 15 minutes.
  4. After 15 minutes, remove from the refrigerator. Form the mixture into 1-inch balls. Arrange the balls onto a parchment lined baking sheet.
  5. Bake for 20-25 minutes. Carefully turn the matzo balls after 10 minutes. Remove from the oven when they are golden and firm to the touch.
  6. Allow the matzo balls to cool before distributing among soup bowls.

Here is what you’ll need for the matzo ball soup:

  • 1½ tablespoons of olive oil
  • 1 medium onion, finely chopped
  • 1 medium potato, peeled and finely diced
  • 2 medium carrots, finely diced
  • 2 medium celery stalks, finely diced
  • A handful of celery leaves
  • 2 cups of finely chopped cauliflower
  • 32-ounce carton of vegetable broth
  • Salt and freshly ground pepper to taste
  • 2 to 3 tablespoons of minced fresh dill
  • matzo balls (recipe above)


  1. In a large soup pot, add the oil and heat it.
  2. Add the chopped onion and saute it over medium heat until golden.
  3. Once the onion is sauteed, add the diced potato, carrots, celery, celery leaves, cauliflower, vegetable broth, and water into the pot.
  4. Bring the ingredients to a slow broil, then lower the heat and simmer gently. The soup should simmer in the pot, covered for about 15 minutes, or until the vegetables are tender.
  5. Season your soup with salt and pepper to your liking and then remove from the heat.
  6. Let the soup stand off the heat for two hours to develop flavor.
  7. Just before serving the soup, ad the dill and heat the soup through. Add more water if the vegetables are overpowering the broth, then adjust your seasonings accordingly.
  8. Serve with 3-4 matzo balls in each bowl.

Enjoy your Passover with a plant-based twist!

Read More: Naja Hill’s Spaghetti Squash