Easy Matzo Ball Soup Without Chicken Recipe

Matzo ball soup has long been a cherished comfort food, especially during Jewish holidays like Passover, but its soothing, warm, and delicious qualities make it an all-year-round favorite. The iconic soft, pillowy matzo balls floating in a rich, flavorful broth offer a combination of simplicity and nostalgia that brings people back for more. While the traditional recipe calls for chicken and is a staple at many family tables, not everyone craves the richness of chicken broth or wants to go through the process of making it from scratch.

This version of matzo ball soup takes the classic recipe and makes it a bit easier and more accessible without compromising the taste. If you’re someone who enjoys the deliciousness of matzo balls but doesn’t want the fuss of dealing with chicken, this easy matzo ball soup recipe will be your new go-to. It’s perfect for vegetarians, those looking for a quicker meal, or anyone who simply loves a good bowl of soup!

Easy Matzo Ball Soup Without Chicken Recipe

Making matzo ball soup without chicken is not only easy but also a fantastic way to embrace a lighter version of the dish that still brings plenty of flavor to the table. The key here is a well-seasoned vegetable broth paired with perfectly made matzo balls. The soup still captures the essence of comfort food but avoids the heaviness that sometimes comes with the chicken variety.

By focusing on the matzo balls themselves and the broth’s depth, you can make this soup in under an hour and serve it up for lunch, dinner, or as a warm snack. Here’s how you can do it.

Ingredients Needed

You’ll be pleased to know that you probably already have most of these ingredients in your kitchen, making this recipe as convenient as it is tasty.

• For The Matzo Balls

  • 1 cup matzo meal: The base of your matzo balls, giving them structure and texture.
  • 4 large eggs: Helps bind the matzo meal and gives the balls a smooth, tender texture.
  • 1/4 cup vegetable oil or unsalted butter: Adds moisture and richness to the matzo balls.
  • 1/4 cup water or chicken broth (vegetable broth for a vegetarian version): Adds a little more depth and flavor.
  • 1/4 teaspoon salt: A basic seasoning to bring everything together.
  • 1/4 teaspoon pepper: To give a subtle warmth to the matzo balls.
  • 1 tablespoon fresh parsley, chopped: For a burst of freshness and color.
  • 1 teaspoon garlic powder (optional): For a mild, savory kick.
  • 1/2 teaspoon onion powder (optional): For added depth of flavor.

• For The Broth

  • 4 cups vegetable broth: The star of the dish if you’re skipping chicken. A hearty vegetable broth will make up for the missing chicken flavor.
  • 1 medium onion, quartered: Adds flavor and a slightly sweet aroma to the broth.
  • 2 carrots, cut into chunks: A classic addition to bring some sweetness and earthiness.
  • 2 celery stalks, cut into chunks: Adds lightness and a fresh, crisp note to balance the richness.
  • 2 garlic cloves, smashed: A burst of garlic to elevate the flavor of the broth.
  • 1 bay leaf: For that subtle, herbal flavor that’s key in many broths.
  • Salt and pepper, to taste: Essential to season the broth properly and bring out the flavors.

Cooking Instructions

This recipe is all about creating a delicious, comforting soup without taking too much time. Here’s a step-by-step guide to get you there:

1. Make The Matzo Balls

   • In a large bowl, combine the matzo meal, eggs, vegetable oil (or butter), water (or broth), salt, pepper, parsley, and any optional seasonings you like (garlic or onion powder).
   • Stir everything together until it forms a sticky dough-like mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up, making it easier to shape into balls.

2. Form The Matzo Balls

   • Once the mixture has chilled, wet your hands slightly and roll the dough into 1-inch balls. If you prefer a slightly denser texture, you can make them a little smaller, but aim for around 1 inch in diameter for a nice consistency.

3. Cook The Matzo Balls

   • Bring a large pot of salted water to a boil. Carefully drop the matzo balls into the water. Reduce the heat to a gentle simmer and cook for about 20-25 minutes, or until the matzo balls puff up and float to the surface.
   • Once done, remove them from the water with a slotted spoon and set them aside. Do not discard the water-it will be part of the broth!

4. Prepare The Broth

   • In another large pot, combine the vegetable broth with the onion, carrots, celery, garlic, bay leaf, salt, and pepper. Bring the broth to a boil, then reduce the heat and let it simmer for about 30 minutes. This allows all the flavors to infuse together.
   • After simmering, strain the broth through a fine mesh strainer to remove the vegetables and aromatics, leaving you with a clear, flavorful broth.

5. Assemble The Soup

   • Return the strained broth to the pot and bring it to a simmer. Add the cooked matzo balls to the soup and let them heat through for another 10 minutes or so.

6. Serve

   • Ladle the soup into bowls, making sure each one gets a few matzo balls. Garnish with extra fresh parsley if desired.

Ingredient Insights

Understanding the role each ingredient plays in the dish helps you appreciate the layers of flavor. Let’s dive deeper:

• Matzo Meal: This is the key ingredient in the matzo balls. It’s made from ground-up matzo (unleavened bread) and provides a subtle flavor and texture. While some recipes may use breadcrumbs as a substitute, matzo meal offers a traditional consistency and taste that’s harder to replicate.
• Eggs: The binding agent in matzo balls, eggs ensure that the balls hold together while cooking, giving them that light, fluffy texture inside. The yolks add richness, while the whites help structure the mixture.
• Vegetable Broth: Since we’re skipping chicken in this version, a rich vegetable broth becomes the backbone of the soup. The broth provides all the depth and savory notes you’d expect from a chicken-based soup.
• Carrots and Celery: These vegetables not only give the broth a slight sweetness but also lend freshness and crunch, balancing the soup’s richness.

Expert Tips

• Matzo Ball Texture: If you prefer lighter matzo balls, you can add a tablespoon of seltzer water or baking powder to the dough. This will help create a fluffier, airier texture.
• Broth Depth: For even more flavor, you can sauté the onions, carrots, and celery before adding them to the broth. This caramelizes the vegetables, deepening their flavor before you add them to the liquid.
• Chill the Matzo Ball Dough: This step isn’t optional! Chilling the dough ensures the matzo balls hold their shape during cooking and results in a more tender texture.
• Don’t Overcook: Overcooking matzo balls can make them tough. Once they’re floating, check them for doneness by cutting one in half. It should be firm but tender inside.

Recipe Variations

• Herbed Matzo Balls: Add fresh dill, thyme, or rosemary to the dough for a more aromatic flavor profile.
• Spicy Broth: Throw in a couple of dried chili peppers or a dash of cayenne for a warming kick.
• Vegetable Add-ins: If you’re looking for a more hearty soup, add sliced mushrooms, spinach, or zucchini to the broth. They’ll add more texture and nutrition.
• Matzo Ball Soup with Dumplings: For a twist, instead of classic matzo balls, try making small dumplings using the same ingredients but shape them like small pillows.

Final Words

This easy matzo ball soup recipe proves that you don’t need chicken to create a delicious, satisfying bowl of comfort. The matzo balls are fluffy, the broth is rich, and the whole experience is heartwarming. Whether you’re vegetarian, looking for a lighter version of the classic, or just want a quick and easy meal, this soup has got you covered. Plus, it’s a fantastic dish to share with family and friends-it’ll warm you up inside and out!