Matzah ball soup is undoubtedly one of the most comforting and well-known Ashkenazi classics, and one that is a challenge to replicate for a vegan diet. Traditional matzah ball recipes rely on eggs and schmaltz (chicken fat) for fluffy, flavorful matzah balls.
In this recipe aquafaba, or chickpea water, acts as a binder similar to eggs, with some added potato starch to help hold those balls together. These are definitely a bit denser than a big, fluffy matzah ball, so if you are team sinker, you’ll love these.
You can add any flavors you like to the base matzah ball mixture, like some freshly grated ginger, chopped dill or other herbs, or scallions. And you can use any vegetarian “chicken-style” broth you like (or even boxed broth — no judgement), but I would recommend this recipe from cookbook authors (and sisters!) Vicky Cohen and Ruth Fox, which relies on lots of vegetables, tomato paste and shiitake mushrooms for a rich, flavorful soup.
If you’re craving a big bowl of Jewish penicillin, and nothing else will do, this is sure to satisfy your comfort food craving.
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Vegan Matzah Balls Recipe
These matzah balls are egg-free, meat-free and rely on aquafaba and potato starch as binders. This recipe can easily be doubled.
- Total Time: 50 minutes
- Yield: 6 medium matzah balls
Ingredients
- ½ cup matzah meal
- ¼ cup potato starch
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup aquafaba (chickpea water)
- 2 Tbsp vegetable oil
- chopped fresh dill or other herbs, chopped scallions and/or grated ginger (optional)
- water, for boiling
Instructions
- Combine matzah meal, potato starch, baking powder, salt and pepper in a mixing bowl. (You can also add chopped scallions, fresh dill or other herbs and/or grated ginger, if desired.)
- In a separate bowl, combine aquafaba and oil. Add to matzah meal mixture and mix with a fork until thoroughly combined. Cover with plastic wrap and refrigerate for 30 minutes-1 hour.
- Bring a pot of lightly salted water to a boil.
- Roll your matzah balls (this recipe yields six medium-size balls), add to the pot and reduce heat to medium-low. Cover and cook for 10 minutes.
- Serve in vegetarian broth with vegetables and noodles if desired.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Ashkenazi
Where do you get aquafaba? Besides soaking chickpeas in water to make it?
Hi Karen! You can get it from canned chickpeas!
I use my mother’s recipe, substituting Just Egg for eggs and they are delicious. Just Egg is a game changer for all good recipes including challah.
Mama’s balls always sank, but she always used dill, my favorite herb.
Since dill is mentioned along with matze balls, please allow me to add what I one brought to my party’s winter banquet: gefilte with chili, dill, and thyme. How does that sound to experienced tasters?
Would this be kosher for Passover?
Hi Violet, if you eat chickpeas on Passover this recipe is kosher for Passover.
No. Not unless you are all Sephardim of communities that accept eating kitniyot that include chickpeas (not all Sephardic communities eat chickpeas on peisach). Then you make your own, or find one marked “kosher for Passover, includes kitniyot” Ask your rabbi.
But you can make them without chickpea water. I make mine as potato dumplings so am not your best advisor. Main thing is to not forget to put them in fridge for at least a half hour before you cooking them in already boiling water. And don’t overcook them. When they float give them just a couple of minutes more and fish them out with a slotted spoon or other big spoon. Experiment with making them before Peisach. Now you have a while to try various versions and test out your recipes
team sinker here…any other ways to make sinkers….trying good matzoh balls like my grandmother’s :]
and calories per severing :}
thanks:>