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Home » Recipes » All the best vegan recipes from Sweeter than Oats

published: Nov 29, 2022 · modified: Dec 27, 2022 by Freya · This post may contain affiliate links ·

Mollie Katzen's No-Chicken Soup with Vegan Matzoh Balls

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Some days you want carbs, and on the days you don't, you want a healing, delicious broth with just a few carbs. My fully vegan version of the great Mollie Katzen's ridiculously easy No-Chicken Soup with Matzoh balls is just the thing for those days.

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We all know about chicken soup for the soul, and how this chicken-infused broth has healing properties. These properties have been scientifically proven, but I am not here to discredit science. My version (borrowed from Mollie Katzen's wonderfully inspiring book, Still Life with Menus) is completely vegan, but still tastes like it could heal a broken spirit. Or at least, put a small band-aid on it.

If you love nourishing brothy soups, you might also like to try my vegan Hot and Sour soup, my rich vegan French onion soup or my Caldo Verde too!

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • Top tip
  • 📋 Recipe

This soup is very flexible in that you can add or remove veg if you don't fancy. For example, the original recipe had parsnip, which I love roasted, but I didn't like the idea of the sweetness in the soup, so I omitted it. I added a few more carrots, and you can never have too much garlic!

Vegan Chicken Soup

I discarded most of the veg after you strain the stock, but I did eat the sweet, soft garlic that had melted down perfectly. If you prefer to be more frugal, feel free to strain the veg out so that you have a nice clear stock, then add it back in for a bit more of a filling soup.

Ingredients

Ingredients for vegan chicken soup
  • vegetables: carrots, celery, mushrooms, onions and lots of garlic
  • turmeric
  • salt and water

See recipe card for quantities.

Instructions

Ingredients for no-chicken soup

Place all the soup ingredients in a large pan and bring to a gentle simmer for an hour and a half

Ingredients for vegan matzoh balls

Meanwhile, prep the matzoh balls. Ingredients: matzoh meal, plain vegan yogurt, salt and parsley

Mix together ingredients for matzoh balls

Place all the ingredients for the matzoh balls in a bowl

Mixed matzoh dough

Mix until you have a stiff dough. Chill for at least half an hour.

Rolled matzoh balls

When thoroughly chilled, roll into balls, then into a little more matzoh meal, and drop into a pan of simmering salted water for 40 mins

A matzoh ball

Drop the poached matzoh balls into your warmed soup and serve

Storage

Store the strained soup in a covered container in the fridge for up to 4 days. Would also freeze beautifully.

Top tip

If I'm making the soup for the next day, I like to cook a couple of freshly chunked carrots to drop in the soup.

📋 Recipe

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5 from 2 votes

No-Chicken Soup with Vegan Matzoh Balls

YIELD 2 people
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
+ 40 minutes to simmer matzoh balls: 40 minutes
Total Time: 2 hours 15 minutes
A simple, restorative soup

Ingredients

For the Soup

  • 2 carrots peeled and cut into large chunks
  • 2 celery sticks, cut into chunks
  • 2 onions large, peeled and cut into chunks
  • 8 cloves garlic peeled, cut in half
  • 8 mushrooms I used chestnut, wiped clean and cut in half
  • 2 teaspoon salt
  • ½ teaspoon turmeric powdered
  • 6 cups water

Matzoh Balls

  • ½ matzoh meal
  • ½ cup plain yogurt vegan
  • ½ teaspoon parsley finely chopped
  • 1 teaspoon salt

Instructions

To make the soup

  • Place all the ingredients for the soup in a large pan, bring to a boil then turn down to a gentle simmer
  • Simmer for an hour and half.
  • Strain the soup, discarding the vegetables (or reserving them and making vegetable patties with them)
  • Serve with matzo balls

To make the matzo balls

  • Add all the ingredients to a large mixing bowl and combine thoroughly
  • Cover and refrigerate for at least an hour or overnight.
  • Bring a pan of salted water to a brisk simmer
  • Whilst the pan is heating up, roll the matzo ball dough into walnut sized balls
  • Drop into the pan of water and simmer for 40 minutes
  • Serve in the soup.
RECIPE BY Freya

Nutrition

Calories: 148kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 3636mg | Potassium: 858mg | Fiber: 5g | Sugar: 13g | Vitamin A: 10436IU | Vitamin C: 19mg | Calcium: 183mg | Iron: 1mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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