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
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.