Meat-free Soup Recipes

Welcome to the soup section! 

If you're anything like me, I can be very picky and can name just a handful of my all-time favorite soups. So I decided to make my own and I hope you enjoy them as much as I did! 

Matzah Ball w/ a Twist

Serving Size: 3

It's up to you if you'd like to keep it simple and add minimal ingredients or add a slightly unusual twist that enhances the flavor. You can't go wrong here. I put optional for ingredients that aren't the heart of the soup, but they're still highly recommended and will taste delicious! 

Dry Ingredients: 

• Matzah Meal mix 

• 2 eggs (If vegan, use 1/2 cup of Silken tofu or 1/2 cup of applesauce) 

• 2 yellow onions 

• green onions 

• 3 cloves of garlic 

• Mini King Oyster and Snow White mushrooms (other mushrooms such as White/ Crimini/ Enoki are great too) (optional) 

• sesame seeds (optional) 

• Israeli Osem Croutons (optional) 

• eggs (optional) 

• Black pepper to taste 

Wet Ingredients: 

• 1 carton of Mushroom broth (Vegetable stock also works) 

• Vegetarian Bouillon (I use Better than Bouillon company, sauteed onion flavor, but other flavors could work too, I just haven't experimented with all of them yet). 

• 2 cans of corn - don't drain all the liquid if you love corn 

Start off with 1 carton of Mushroom broth in a large pot where the soup will be. If you want to feed more than 2 people, I would suggest a 2nd carton of Mushroom broth and a tad bit of water. Keep on medium heat. Next, add vegan bouillon. How much you put varies on the serving size, so look on the package for directions. Now, add 1 can of corn with the liquid. Peel the yellow onions and only cut in half once, add to pot. While waiting for soup to come to a boil, in a bowl, beat 2 eggs. Add 2 tbs of olive oil and mix. Add matzah meal and mix until the texture is slightly sticky. Put in the refrigerator for 15 minutes. While you wait, get a second pot with water and bring to a boil. Cut up all the green onions, 3 cloves of garlic, and mushrooms. Take the matzah meal out, wet your hands, and make gumball sized matzah balls. They shouldn't stick to your hands, dip hands in water as needed. Once rolled, place in a plate. There should be 10+ matzah balls. Now, gently drop the matzah balls into boiling water for 15 minutes. Simmer for 15 minutes. Serve in bowl. Add sesame seeds and Israeli Osem croutons. Enjoy!