Vegetarian Matzo Ball Soup

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Vegetarian Matzo Ball Soup
  • Prep 30 min
  • Total 60 min
  • Servings 4
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This classic, vegetarian-style Passover dish is delicious any time of year!
by: Girl vs Dough
Updated Nov 13, 2014



  • 1/2 cup matzo meal or matzo ball mix
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable stock
  • 1 teaspoon salt (do not add if using matzo ball mix)
  • 1/4 teaspoon pepper (do not add if using matzo ball mix)


  • 2 tablespoons olive oil
  • 1 white onion, chopped
  • 2 celery stalks, sliced
  • 2 carrots, thinly sliced
  • 6 cups vegetable stock
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 scallions, chopped
  • 1/4 cup chopped fresh parsley
  • Fresh dill sprigs, for garnish


  • 1
    To make the matzo balls: In a large bowl, stir together matzo meal, eggs, oil, stock, salt and pepper until just combined. Cover and refrigerate 30 minutes.
  • 2
    Meanwhile, bring a large pot of salted water to a boil. Remove matzo ball mix from refrigerator and, using wet hands, roll into 12 (1-inch) balls.
  • 3
    Carefully drop balls into boiling water, reduce heat to a simmer and cover. Let matzo balls cook 30 minutes until tender.
  • 4
    While the matzo balls are simmering, make the soup: Heat olive oil in a large stock pot over medium-high heat. Add onion, celery and carrots and saute until slightly soft, about 5 minutes.
  • 5
    Add vegetable stock, salt, pepper and bay leaf and bring to a boil. Reduce heat to a simmer and cook 15 minutes.
  • 6
    Add scallions and parsley and cook another 5 minutes.
  • 7
    Spoon cooked matzo balls into bowls and top with soup. Top with a few sprigs of dill and serve.

Nutrition Information

No nutrition information available for this recipe
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