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Need a recipe for making a vegetarian version of Chicken Matzoh Ball Soup? The recipe includes fresh vegetables, a vegetable broth, and matzoh balls, with options for reducing sodium and making it vegan-friendly. My middle kid is a pescatarian, so anything I cook — especially holiday dishes — has to be vegetarian or pescatarian for them to enjoy it. For the past 9 years, I’ve made sure they could enjoy our family meals just as much as everyone else. If I make a meat entree, there is always an entree that is pescatarian or vegetarian also. One of the biggest traditions in our house is Chicken Soup with Matzoh Balls. The recipe comes from my father, who learned it from his mother, and I’ve cooked it so often that I don’t even need to look at the instructions anymore. However, my middle kid cannot partake since they are pescatarian, so here’s my own vegetarian version of this soup.

Back when we celebrated holidays at my mother’s or mother-in-law’s house, I’d bring along vegetable broth and toss in a few matzoh balls and carrots for my kid so they wouldn’t feel left out. But during COVID, I started experimenting. I realized I could take my dad’s soup and make it fully vegetarian. Over time, I refined the recipe, and now it’s become a staple. I still make my Chicken Matzoh Ball Soup, but I also make a vegetarian version at the same time! The way I do it is I make my soups the day before our dinner. I use my right and left hands and I make my chicken version of the soup on the left side of the stove and my vegetarian version on my right side of the stove.

The best part? My middle kid absolutely loves it — a vegetarian version of our family classic, complete with matzoh balls. (Note: this isn’t vegan, since matzoh balls use eggs. If you’d like, you can experiment with an egg substitute to make it vegan-friendly!)

Read on for my Vegetarian Matzoh Ball Soup recipe — a family tradition made meat-free so everyone can enjoy the festivities.

If you are at a supermarket like a ShopRite or a Stop and Shop (bigger grocery stores here in the Queens, Long Island area where I live), they often have a package of “Soup Greens” which will have a leek, celery, carrot, parsnip, onions, parsley or dill in a package. I usually pick up one or two of these to make my soup + additional veggies. I steer clear of bullions, but I will add a vegetable broth package (32 oz) – a lot of bullions and broths will have an extremely high sodium content and since I have hypertension and it runs in our family, I try to minimize salt.

Ingredients

For the broth:

2 tablespoons olive oil (or butter)
2 medium onions, chopped
5 carrots, peeled and sliced
6 celery stalks, chopped
3 garlic cloves, minced
1 small parsnip, peeled and chopped (optional, but adds sweetness)
1 small turnip, peeled and chopped (optional, adds depth)
4 cups vegetable broth (I use a store-bought one without tomato paste and without cane sugar)
1 teaspoon whole black peppercorns
Fresh dill and parsley
Salt and pepper, to taste
1 small container of mushrooms, diced
1 whole leek, chopped

For the matzoh balls:

4 eggs, beaten
1 cup unsalted matzoh meal
1/2 cup water
1/3 cup melted butter (or you can use olive oil)
1 teaspoon salt
Dash of black pepper

Instructions

Make the vegetable soup:

Chop up all your veggies on a bamboo cutting board.
I like this BNBUN bamboo cutting board, which is made from 100% sustainably sourced bamboo—a rapid-renewable resource that grows 30 times faster than hardwood—this cutting board set is designed for those who value eco-conscious living without compromising functionality or style. Each board is crafted to meet rigorous environmental standards, offering a truly Earth-friendly alternative to traditional kitchen cutting tools. The set includes three versatile sizes perfect for everything from daily meal prep to entertaining guests, all featuring thoughtful details like non-slip mats, juice grooves, and built-in handles. Natural bamboo not only resists moisture and odor but also brings warmth and elegance to any kitchen space.

Heat olive oil in a large stockpot over medium heat.
Add onions, carrots, celery, and garlic. Sauté for 8–10 minutes, until softer. Be careful not to burn the pan.
Stir in cut up parsnips and turnips, and then add any other veggies you like (mushrooms are especially delicious in this.
Add vegetable broth, herbs and a pinch of salt.

Bring to a boil, then reduce heat and simmer uncovered for 3 hours (cook this a minimum of 3 – 3.5 hours).

Taste and adjust seasoning as needed.

Make the matzoh balls:
Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs. Mix well. Add Matzoh meal and stir.
Refrigerate at least one hour.
Form into balls (you’re going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water. Cook 20 minutes. Makes 8-10 matzoh balls.

Assemble the soup:

Ladle hot broth into bowls, add matzoh balls.
Serve immediately and enjoy!

✨ Notes & Variations:

For extra richness, add a splash of soy sauce or miso paste to the broth.
If you want it vegan, try an egg substitute in the matzoh balls (results may vary).
Leftovers keep well in the fridge for 3–4 days, but store the matzoh balls separately so they don’t get soggy. I usually strain the veggie broth and keep the cooked veggies in a separate container.
I would not add in any kind of fake meat or ch’kn. You can use something like Not Chicken Boullion, but watch the sodium.

Key Takeaways

The post shares a vegetarian version of Chicken Matzoh Ball Soup, catering to a pescatarian family member. The recipe includes fresh vegetables, a vegetable broth, and matzoh balls, with options for reducing sodium and making it vegan-friendly.
Instructions provide step-by-step guidance on making the soup and matzoh balls, emphasizing preparation the day before serving.
Tips and variations ensure the soup stays delicious and accommodate dietary preferences, including notes on handling leftovers.

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