Vegetarian Matzo Ball Soup

  • Author: Stacey | Veggie Mama
  • Prep Time: 20 mins
  • Cook Time: 2.5 hours
  • Total Time: 3 hours
  • Yield: 8 serves 1x
  • Category: soup
  • Method: simmering
  • Cuisine: Jewish


The vegetarian version of the all-time Jewish classic. Don’t leave home without it!




  • 8 cups veg stock (Massell do a great chicken-flavoured one that is vegan)
  • 1 large onion, stuck with a couple of cloves
  • 2 carrots, unpeeled, roughly chopped
  • 2 carrots, peeled and sliced
  • 1 bunch parsley
  • 1 turnip, peeled and diced
  • 2 stalks celery, leaves included, roughly chopped
  • 2 stalks celery, leaves included, sliced
  • salt to taste
  • white pepper to taste
  • Fresh dill
  • Small egg noodles/pasta

Matzo Balls

  • 1 cup matzo meal
  • 1 cup boiling water
  • 2 tablespoons ground almonds (optional, but it does help keep the matzo balls light)
  • 1 egg
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon finely chopped dill
  • a pinch of ground ginger
  • a pinch of ground nutmeg


  1. In a large pot, bring the stock, onion, roughly chopped carrots, roughly chopped celery, parsley, salt and pepper to a boil.
  2. Turn heat down and simmer 1 – 2 hours until the broth is the flavour you want. If your simmer is on the harder/hotter side, you may need to add more water.
  3. Strain the broth, doing with the solids what you will (I feed ours to the chooks).
  4. Reheat the strained broth in a large pot.
  5. Add the sliced carrots, sliced celery, diced turnip and cook 5 mins.
  6. Add the matzo balls and noodles and simmer very gently with the lid off for 15 mins.
  7. Serve with extra salt and pepper and a ton of chopped dill.

Matzo Balls

  1. In a large bowl add the matzo meal and pour boiling water over it and mix.
  2. Add the rest of the ingredients and mix well.
  3. Chill for at least 1 hour before rolling into small balls.

Keywords: vegetarian jewish penicillin, veg chicken noodle soup, vegetarian chicken noodle soup,