Vegan Matzo Ball Soup

For our Passover friends the Tree of Life Cafe has created this organic, Vegan Matzo Ball Soup!  Our matzo balls are made with ground quinoa and flax seeds giving them a rich texture and flavor while still being light. A loving gift for a precious Tradition and a loving gift to all of us who love Matzo Ball Soup. L’chaim!

Serves 6-8

Matzo Balls 

*Makes 12 Matzo Balls

¼ C. ground flax seeds

1 C. purified water

1 C. organic Matzo Meal

¼ C. quinoa flakes or flour

1 ½ tsp. Himalayan Salt or Transformational Salt

¼ tsp. ground black pepper

 Optional: 1/4 tsp. dried dill

Place water in a large pot and bring to a boil over high heat.  Meanwhile, place the ground flaxseeds in a bowl with 3/4 cup plus 2 tablespoons of the purified water and stir well.  Add the remaining matzo ball ingredients and mix well.  Form into a loaf.  Add a small amount of additional water, if necessary, to hold the loaf together.  You are looking for a slightly moist consistency, just enough to have all the ingredients come together.  Transfer to a clean, dry cutting board.  Pinch off twelve equal portions to form balls about 1 inch in diameter. Place the matzo balls in the boiling water.  Lower the heat to medium-high.  After a few minutes, the matzo balls will rise to the top.  Cook for an additional 45 minutes.


7 C. vegetable stock

1 C. thin-sliced celery

1 1/4 C. thin-sliced carrot (1/2 inch slices)

1 C. thin-sliced cremini or baby portabella mushrooms, raw or marinated in olive oil and salt

2 tsp. Himalayan Salt or Transformational Salt (or to taste)

½ tsp. ground black pepper

1 1/2 Tbsp. minced Fresh Dill

1 Tbsp. 

Cold-Pressed Coconut Oil

Optional: 1 tsp. hing

Heat vegetable stock to desired temperature (staying at 115 degrees F or under to keep it raw). When the matzo balls are done cooking, transfer them to the pot of soup broth.  Add thin-sliced vegetables, salt, pepper, hing, fresh dill, and coconut oil. Serve one or two matzo balls per serving of soup.