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vegan matzah ball soup
Photo credit Shannon Sarna

Vegan Matzah Balls Recipe

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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

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

  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