vegan matzah ball soup
Photo credit Shannon Sarna

Vegan Matzah Balls Recipe

Sure to satisfy your Jewish comfort food craving.

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 ball soup
Photo credit Shannon Sarna

Vegan Matzah Balls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

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


  • 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


  1. 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.)
  2. 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.
  3. Bring a pot of lightly salted water to a boil. 
  4. 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.
  5. Serve in vegetarian broth with vegetables and noodles if desired.
  • Author: Shannon Sarna
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Ashkenazi


Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    • Shannon Sarna

      Hi Karen! You can get it from canned chickpeas!

  • Debbie

    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.

  • Ellen Miriam Pedersen

    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?

    • The Nosher

      Hi Violet, if you eat chickpeas on Passover this recipe is kosher for Passover.

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