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Don’t wait for Passover to enjoy this Vegan Matzo Ball Soup from Nava Atlas! It's one of those comforting, traditional dishes that can —and should — be enjoyed any time, not just during the holiday.

Simple Vegetable Soup with Vegan Matzo Balls

The simple soup served at traditional Passover Seders is very much like this one, other than the fact that it’s made with chicken broth. Sometimes it has even fewer veggies in it. Truth be told, the Passover soup course functions primarily as a delivery system for matzo balls. This soup uses ingredients that are probably already in your fridge and pantry, so let it warm you up while it’s still winter.
Course Soup
Cuisine Passover
Keyword vegan matzo ball soup
Yields 8 servings
Author Nava Atlas

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 celery stalks, diced
  • One 32-ounce carton vegetable broth
  • 6 medium potatoes, peeled and finely diced
  • 6 to 8 medium carrots, sliced
  • Handful of celery leaves
  • 1 tablespoon all-purpose seasoning blend
  • 1/4 cup chopped fresh dill, or to taste
  • Salt and freshly ground pepper to taste
  • Vegan Matzo Balls (above)

Instructions

  1. Heat the oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden.
  2. Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups of water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
  3. Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. This can also be made a day in advance.
  4. Just before serving, bring to a simmer. Adjust the consistency with more water if need be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.

Recipe Notes

Recipe adapted Vegan Holiday Kitchen by Nava Atlas (©2011, Sterling Publishing), reprinted by permission. Visit Nava on the web at The Vegan Atlas and Literary Ladies Guide. Photos by Susan Voisin of FatFreeVegan.