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Horizontal image of a white bowl with broth, vegetables, and three dumplings next to a white towel and crackers.

Easy Vegetarian Matzo Ball Soup With Leeks & Carrots

  • Author: Shanna Mallon
  • Total Time: 2 hours
  • Yield: 4 bowls 1x


Chilly night? Warm up with a bowlful of vegetarian matzo ball soup. Enjoy homemade dumplings and broth flavored with leeks and carrots.



For the Dumplings:

  • 4 large eggs
  • 3 tablespoons vegetable oil
  • 1 cup matzo meal
  • 2 tablespoons chopped fresh flat leaf parsley
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 24 Tablespoons seltzer water or club soda

For the Soup:

  • 8 cups vegetable stock
  • 1 leek, thinly sliced
  • 2 large carrots, peeled and sliced
  • Kosher salt and black pepper, to taste
  • Dill, for garnish


For the Dumplings:

  1. In a bowl, whisk together the eggs and vegetable oil. Stir in the matzo meal, parsley, salt, and pepper. Add 2 tablespoons seltzer water and stir to form a slightly sticky mixture. If it is too dry, add 1-2 tablespoons of seltzer and stir to combine.
  2. Cover the bowl with plastic wrap and refrigerate until cold, about 1 hour.
  3. While the dumplings are chilling, bring a large pot 3/4 full of salted water to a simmer.
  4. Form the chilled matzo mixture into 12 balls that are about 1 inch in diameter.
  5. Drop the balls into the simmering water and cook uncovered until they have expanded and are cooked through, about 20-30 minutes. Drain and set aside on a plate.

For the Soup: 

  1. In another large pot, simmer the vegetable stock. Add the leeks and carrots. Cook until tender, about 10 minutes. Season with salt and pepper to taste. 
  2. Add the matzo balls to the stock to reheat. Ladle the soup into four bowls, placing a few matzo balls in each bowl. Garnish with some dill sprigs in each bowl, and serve.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: matzo ball, soup, vegetarian, comfort food, Passover