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+ servings

No-Chicken Soup with Vegan Matzoh Balls

No Chicken Soup FI
A simple, restorative soup
Freya
5 from 3 votes
Prep 5 minutes
Cook Time 1 hour 30 minutes
+ 40 minutes to simmer matzoh balls 40 minutes
Total Time 2 hours 15 minutes

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 tsp salt
  • ½ tsp turmeric - powdered
  • 6 cups water

Matzoh Balls

  • ½ matzoh meal
  • ½ cup plain yogurt - vegan
  • ½ tsp parsley - finely chopped
  • 1 tsp 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.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
No-Chicken Soup with Vegan Matzoh Balls
Amount per Serving
Calories
148
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
8
mg
3
%
Sodium
 
3636
mg
158
%
Potassium
 
858
mg
25
%
Carbohydrates
 
27
g
9
%
Fiber
 
5
g
21
%
Sugar
 
13
g
14
%
Protein
 
7
g
14
%
Vitamin A
 
10436
IU
209
%
Vitamin C
 
19
mg
23
%
Calcium
 
183
mg
18
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.