Matzah Balls

Updated: Mar 25

I am not a fan of matzah balls. I am surely in the minority as they seem to be a staple of most diner menus, and are certainly not limited to Passover, the holiday to which they are inextricably linked, but I just don't love them.


Having said that, vegan matzah ball lovers need an option so I created this recipe and even I like it! The dill adds a bright freshness, the seltzer adds a lightness to the texture, and if you boil them in a soup or flavorful broth, they take on the flavors of that liquid beautifully.

Vegan Matzah Balls:


Ingredients:

2 TBSP avocado oil

2 vegan eggs

½ cup matzah meal

2 TSBP seltzer water

1 tsp salt

1 TBSP finely chopped dill


In a bowl combine vegan eggs, oil, matzah meal and salt. Once well combined add seltzer and dill. Cover and chill for 30 minutes or overnight.


In the meantime, bring 6 cups of water or vegetable stock to boil.

Remove dough from the fridge, moisten your hands, and form 1-inch balls.


Drop the matzah balls into the boiling water, soup or stock, cover, reduce to a simmer, and cook 30 minutes.

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