Passover is a time that can typically be difficult for vegans as many staple vegan foods are forbidden, such as beans, soy, bread and pastas, peanuts and corn. A classic Passover dish, and one that is loved world wide is the Matzo Ball Soup, but the problem is that the broth is made with chicken and the Matzo balls are made with eggs, making this dish as un-vegan as it gets. If you’ve ever had matzo ball soup, you know what I mean when I say it’s a classic and can be enjoyed all year round, not just during Passover.
It is for these reasons that I was itching to try my hand at a vegan version of this comforting, yet classic soup. I grew up on home made matzo ball soup, looking forward to Passover each year just to have it and begging my mother to make it during the year. Whenever she’d make it, you would have almost believed that it didn’t happen, we devoured it so fast. I knew I had big shoes to fill when attempting this recipe, and I wasn’t willing to settle until it was perfect. While I did use a tiny bit of oil to sauté the onion in the recipe posted below, if you’re looking for a fat-free version, feel free to sauté the onion in a bit of the vegetable broth instead.