Premium: Quinoa Matzo Ball Soup for a Plant-Strong Passover


Traditional Matzo Ball Soup is a simple broth with dumplings made from matzo meal, eggs, water, and a fat, either oil, margarine, or chicken fat.

This recipe for Quinoa Matzo Ball Soup is vegan, so that means no eggs or fat from any animal here. I use flax seed to help hold the balls together instead of egg. They also provide a little bit of fat, which happens to be the only type of fats we should really be concerned about getting enough of and that’s the omega-3 fats.

Since matzo meal is a mixture of flour and water and I wanted this version to be gluten-free, I had to figure out an alternative. One of my go-to gluten-free flours is oat flour, but that would’ve been way too heavy here. I usually use quinoa flour in baked goods when I want to help make the dough lighter, so I thought that quinoa flakes could work well here.

Quinoa flakes are different than whole quinoa. The difference is like rolled oats versus steel cut oats. They’ve been lightly steamed and flatten, so they cook extra fast.

Not all stores carry them, but you can look them in either the cereal section or “health food” section of your grocery store. If they don’t sell quinoa flakes yet, try asking the grocery buyer to start stocking them. If not, you can click here to buy them online.

I haven’t tried using quinoa flour to make these. It may work, but my guess the balls will be denser and heavier.

If you’re celebrating Passover this week, I’m hoping you can get your hands on some quinoa flakes and enjoy this light and healthy plant-based Matzo Ball Soup!

Recipe by Katie Mae

Makes about 5 servings | Ready in 45 minutes | Stores 3 days in fridge (balls kept separate)

FOR MATZO BALLS

    • 2 tablespoons ground flaxseed
    • 3 tablespoons water
      • 1 cup

quinoa flakes 

    • (to start with)
    • 2 cups boiling water
    • ½ teaspoon salt-free seasoning (use a Kosher blend for Passover)
    • ¼ teaspoon black pepper
    • 1 teaspoon baking powder
      • 1 cups

quinoa flakes 

    • (added last)

FOR VEGETABLE SOUP

    • 2 carrots, diced
    • 2 celery stalks, diced
    • 2 medium Yukon gold potatoes, finely chopped
    • 48 oz low-sodium vegetable broth or water (I do half of each)
    • 1 tablespoon salt-free seasoning (use a Kosher blend for Passover)
    • 2 tablespoons finely chopped fresh dill
             ¼ teaspoon black pepper, or more to taste


MAKE MATZO BALLS

  1. Add the flaxseed and three tablespoons of water to a small bowl. Whisk and set aside while the flax becomes gelatinous.
  2. Add one cup of quinoa flakes to a large mixing bowl. Pour two cups of hot water over the quinoa flakes. Mix it together and let it sit for a minute.
  3. Stir the flax, salt-free seasoning, black pepper, and baking powder into the quinoa mixture.
  4. Stir in the remaining quinoa flakes and mix until well blended. Cover and let cool in the refrigerator for 15 minutes.
  5. Preheat the oven to 275°F. Line a baking sheet with parchment paper.
  6. Roll the matzo mixture into small balls, about an inch wide‑careful not to pack them too firmly. Arrange them on the baking sheet.
  7. Bake for 20 to 25 minutes, gently turning the matzo balls after 10 minutes. They should be just starting to turn golden; don’t let them brown.

MAKE VEGETABLE SOUP

  1. Place a large soup pot over medium heat. Add the carrot, onion, and celery and cover with a lid. Cook until the onions are translucent, about 5 minutes. Stir occasionally.
  2. Add the broth, potato, and salt-free seasoning. Cover and bring to a boil. Then reduce to low-medium heat and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
  3. Stir in the dill and black pepper to taste.
  4. Distribute the warm matzo balls among the individual soup bowls, about 3 or 4 per serving. Ladle the soup over the matzo balls and enjoy.

CHEF’S NOTES

Quinoa flakes are different than whole quinoa and are comparable to rolled oats. You can usually find them the cereal section of the grocery store or here on Amazon.

If making ahead of time, let the cooked matzo balls cool completely. Then cover until needed. Warm them briefly in the oven before adding them to the soup bowls.

The soup can also be made hours, or even a day in advance to let the flavors develop. Just before serving, bring it to a simmer. If necessary, you can thin it out with more water and adjust the seasoning to taste.

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