Name: Sephardic-Style Vegan Matzo Ball Soup
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 2 tablespoons olive oil; 1 medium onion (minced); 2 large or 3 medium leeks (white and palest green parts only, halved lengthwise and cut into 1/4-inch thick slices); 2 medium potatoes (peeled and diced); 3 medium carrots (sliced); 3 medium stalks celery (diced); 8 ounces white or brown mushrooms (cleaned, stemmed, and sliced); 8 cups vegetable stock or water (or a combination (see note)); 2 medium white turnips (peeled and diced); 1 to 1 1/2 cups diced ripe tomatoes (about 2 medium); 1 teaspoon sweet paprika; 1 teaspoon ground cumin; Salt and freshly ground pepper; Vegan Matzo Balls

Jump to Recipe - Print Recipe

Matzo balls aren't always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. No matter where you're from, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan. Photos by Evan Atlas.

Recipe

Sephardic-Style Vegan Matzo Ball Soup

No matter how you celebrate, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan.

4.25 from 4 votes

Print Pin Rate

Course: Passover

Cuisine: Jewish / Vegan

Diet: Vegan, Vegetarian

Keyword: matzo ball soup, vegan soup recipe

Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings:

Calories: 136kcal

Author: Veg Kitchen

Ingredients

2 tablespoons olive oil
1 medium onion minced
2 large or 3 medium leeks white and palest green parts only, halved lengthwise and cut into ¼-inch thick slices
2 medium potatoes peeled and diced
3 medium carrots sliced
3 medium stalks celery diced
8 ounces white or brown mushrooms cleaned, stemmed, and sliced
8 cups vegetable stock or water or a combination (see note)
2 medium white turnips peeled and diced
1 to 1 ½ cups diced ripe tomatoes about 2 medium
1 teaspoon sweet paprika
1 teaspoon ground cumin
Salt and freshly ground pepper
Vegan Matzo Balls

US Customary - Metric

Instructions

Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium-low heat until the leeks are limp, about 8 minutes.
Add the potatoes, carrots, celery, mushrooms, stock, paprika, and cumin; stir together. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 25 minutes.
Add the turnips and tomatoes. Season with salt and pepper, and simmer 10 minutes longer.
Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with 3 to 4 matzo balls each bowl.

Nutrition

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Note: You can use 8 cups homemade vegetable broth, two 32-ounce containers low-sodium vegetable broth, or one 32-ounce container low-sodium vegetable broth plus 4 cups water plus 1 or 2 vegetable bouillon cubes.

Get more holiday recipes on VegKitchen’s Passover: Sephardic-Style Seder page.
Find more ways to make Special Occasions and Entertaining easier and healthier.

Comments

Joyce L Tokar says

March 31, 2018 at 2:04 pm

This soup was excellent! I put the quinoa matzo balls into the soup while it was warming before serving....delicious!
Nichole says

April 03, 2021 at 6:56 pm

made an oil-free version and used quinoa finely ground by a blender - great simple fast delicious recipe.
Thanks again for posting this! (I have the recipe from the book too.)

p.s. your web recipe caption background has some invisible elements like the number of servings and
some of the buttons elsewhere have extremely low contrast too.