Vegetarian Tofu Matzo Ball Soup with Fresh Herbs

Vegetarian Tofu Matzo Ball Soup Recipe

This hearty and flavorful Vegetarian Tofu Matzo Ball Soup is a delightful twist on a classic Jewish dish. Packed with fresh vegetables and tender tofu matzo balls, it’s the perfect comfort food for a cozy dinner. The matzo balls are light yet satisfyingly rich, while the soup is brimming with a savory depth, offering a taste of wholesome, plant-based goodness. Whether you’re enjoying it on a chilly evening or looking to impress your family, this soup is sure to become a favorite!

Ingredients

For the Tofu Matzo Balls:

For the Soup:

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Servings: 3

Cuisine: Jewish

Course: Dinner

Diet: Vegetarian

Instructions

Step 1: Prepare the Tofu Matzo Balls

1. Begin by heating a teaspoon of extra virgin olive oil in a small stir-fry pan over medium heat.
2. Add the finely chopped garlic and grated ginger to the pan, sautéing for about one minute until fragrant.
3. Next, add the chopped onion to the pan and continue cooking until the onion becomes soft and translucent, about 3–4 minutes. Once done, turn off the heat and set the mixture aside to cool.
4. In a large mixing bowl, combine the matzo meal (or breadcrumbs), sautéed onion, and seasoning with salt and pepper. Stir until well combined.
5. In a food processor or blender, blend together the firm tofu, vegetable stock, chopped parsley, and remaining tablespoon of olive oil. Process until smooth and creamy.
6. Add the tofu mixture to the matzo meal mixture, stirring until fully incorporated. The batter should be thick and somewhat sticky.
7. Cover the bowl and refrigerate the batter for at least 5–6 hours, or preferably overnight, to allow it to firm up and hold together when shaping into balls.

Step 2: Prepare the Soup

1. To make the soup, heat one tablespoon of olive oil in a saucepan over medium heat. Once hot, add the diced onion and carrot, sautéing for 3–5 minutes until the vegetables are tender.
2. Pour in the vegetable stock, then add the chopped parsley and dill. Season with salt and pepper to taste, and stir everything together. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.

Step 3: Shape and Cook the Tofu Matzo Balls

1. While the soup is simmering, take the chilled matzo ball batter from the refrigerator. Wet your hands slightly to prevent sticking and divide the batter into small, even portions. Roll each portion into a ball, about the size of a walnut.
2. Once the soup has been simmering and the vegetables are tender, carefully add the tofu matzo balls to the pot. Gently lower them into the soup.
3. Allow the matzo balls to simmer in the soup for 15–20 minutes, or until they rise to the surface and are cooked through. The matzo balls will expand and become light and fluffy as they cook.
4. Once the tofu matzo balls are fully cooked, turn off the heat.

Step 4: Serve

Serve the Vegetarian Tofu Matzo Ball Soup hot, garnished with a few extra sprigs of fresh parsley and dill. For an extra touch of flavor, pair the soup with a side of Herb Mushroom Bruschetta for a delightful contrast of textures and flavors.

Enjoy this warm, wholesome soup with the entire family or as a comforting solo meal on a chilly evening!

This Vegetarian Tofu Matzo Ball Soup combines traditional Jewish comfort with modern, plant-based ingredients. The tofu matzo balls are a delicious vegetarian alternative to the classic, ensuring that the dish remains light yet flavorful. Whether you’re serving it at a special dinner or preparing it for a weeknight meal, this soup is sure to please everyone at the table.