Vegan matzo balls and vegetable soup for passover dinner קניידלך

Vegan Matzo Ball Soup


Passover is coming and with it all the traditional holiday food.

When I was a kid Passover was my favorite holiday! The holiday meant a long vacation from school, the weather was usually nice (not as cold but not hot enough yet), but most of all, I loved the food!
I know it is weird, most people have trouble with not having anything that's considered 'Chametz' (Chametz are foods with agents that are leavening forbidden on the Jewish holiday of Passover). Even if you weren't religious you would still have trouble finding any foods that are not 'kosher for Passover' to purchase.

What can I say? I have weird taste, but some of the foods were really good. :) For example - my grandmother's recipe for Matzo balls - I could eat it all year long! and sometimes I would....
The problem is, that most of the foods that I loved so much were mainly based on eggs. Eggs were a way to give the, otherwise dense foods, some volume and texture. So when I turned vegan almost 5 years ago I had to face giving up all my favorites. At least for a while...

If you know me, you know that I enjoy a challenge, and I am proud to say I am very happy with my Passover holiday food.
I will gladly share it with you. You can expect vegan Passover foods recipes from now until the holiday!
Enjoy! and tell your friends, you no longer need eggs to have good Passover food!


Purple Wildflour Vegan Bakery

Chia seeds

Although the chia seed is so tiny, it is one of the most nutritious foods on the planet. The seeds re loaded with fiber, protein, omega-3 fatty acids and various micronutrients. Chia is literally 14% protein, which is crazy!


Vegetable soup

is a definite favorite of mine, it is so tasty and very very fulfilling. Plus, vegetable-based soups are a great meal idea as it is highly nutritious and combine a high nutrient density with low energy levels. Essentially we get a lot of vitamins and minerals for without a lot of the calories.

Purple Wildflour Vegan Bakery

Whenever I go in the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking... 

Recipe's song:

Passover is a holiday that celebrates gaining freedom, what can be more fitting than I Want to Break Free by Queen 

Purple Wildflour Vegan Bakery

Let's start:

Prep time: 20 min.
Resting time: 30 min.
Cooking time the soup: 40 min. Cooking the Matzo balls: 10 min. per batch
Difficultymedium Servings: 8 ppl




Vegetable Soup :

Matzo balls:

  1. Prepare the Chia eggs - In a high container or a bowl place the water and the seeds and let them sit for 15 minutes. The protein will slowly start to mix with the water and you will get a really jellified mixture.
  2. While the chia eggs are sitting, prepare the soup: Heat the pot with the olive oil, add the sliced onion and it sauté for a few minutes, until fragrant.
  3. In the meantime, cut the carrots to cubes and add to the pot. let them sauté for 1 minute.
  4. Cut the potatoes and add them to the pot. Pour the water into the pot and let them boil. 
  5. when the water boils, turn down the heat. the soup needs to be cooked, covered on low heat.
  6. Add the spices and the fresh/ dried parsley, mix well and cover for 20 minutes.
  7. Add the zucchini cubes to the pot, cook covered for another 10 minutes.
  8. Taste and fix seasoning, leave on low heat for another 10 minutes.
  9. While the soup is cooking, prepare the Matzo balls: 
  10. Blend the jellified chia mixture well with a hand blender until it is a gray, see-through and unified in texture.
  11. You can use the chia eggs just like that (jellified mixture) in the recipe.* (see notes) or pour the mixture through a sieve.
  12. You will receive a thick, jell-like liquid. The process might take a couple of minutes because the liquid is so thick. Use a rubber spatula to push the jelly quicker.
  13. In the mixing bowl, place the matzo meal. Prepare the boiling water in a container and mix into it the spices, oil, and the agar agar powder.
  14. pour a little bit of the water into the matzo meal and mix by hand (careful the water is boiling but they cool down really fast), follow by adding a little bit of chia eggs and mix again by hand.
  15. Repeat the last step, adding the water and the eggs little by little each time and mixing until you poured all the ingredients in and you get one thick, unified batter.
  16. Flatten the surface of the batter in the bowl, pour two tbsp of oil on top and move the bowl around to make sure all the surface is covered with oil.
  17. Leave the bowl to rest for 30 minutes while the soup gets cooked.
  18. With your hands, roll the batter into your desired size (I like my matzo balls fairly small like in the photo) and set on a plate.
  19. Cooking in the soup: reach the desired flavor of your soup before cooking the matzo ball. When ready, make sure the soup is on low boil ** (see notes) and then add the matzo balls to the soup. The balls will be ready after 10 minutes of cooking.  
  20. If cooking the balls ahead of time: you can heat a portion of your soup with additional water in a pot (add the chicken flavor powder or more spices if necessary). reach to a boil and add the matzo balls. I usually cook them in 15 balls batches. Cook in boiling water for 10 minutes and remove from the pot using a skimmer spoon.
  21. The matzo balls can be kept in a sealed container in the fridge for up to 5 days. (They taste pretty good cold!)
  22. Enjoy!

Purple Wildflour Vegan Bakery

 Notes - 

* Using the chia eggs without using the sieve tastes perfectly fine but you do end up feeling the texture of the seeds which is not a part of the original dish. In my house we prefer to stay true as much as we can to the original dish we know and love and so I pour the mixture through a sieve.

** The soup or water used to cook the Matzo ball must be at a boil while cooking, as the temperature is the thing the activates the agar agar and allows it the firm and hold the ball. Cooking the balls in water that are less hot than boiling might result in a dissolving matzo ball and nobody wants that :).


Check out these Passover Recipes:

Vegan 'Gefilte Fish' for Passover Seder

Vegan Garlic Matzah Bruschetta for Passover Seder

Vegan Hard Boiled Eggs for Passover Seder

Vegan Caramel and Hazelnuts Tart (Gluten-Free)

Mushroom and Chestnuts Pie for Passover Seder (Gluten-Free)

Classic and Quick Charoset for Passover Seder

Matzah, Chocolate, and Strawberries Layered Cake

Classic Matzah Brei (Matzah Pancake) for Passover

Have you already tried it?

Go ahead, share your version with me, take a picture and tag @pwildflour

Let me know what you think of the recipe in the comments section :)
Purple Wildflour Vegan Bakery




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@miridahan Thank you!

I’m so glad you liked it!

Sharon Benari

It’s perfect!

miri dahan

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