No-Chicken Matzo Ball Soup (Pareve, Passover)

No-Chicken Matzo Ball Soup (Pareve, Passover)

A kosher-for-Passover vegetarian Matzo Ball Soup recipe with a savory broth made of carrots, onions, celery, mushrooms, garlic, ginger, and herbs.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons



  1. Step 1

    Warm the oil in a large stockpot set over medium-high heat. Add the onions, carrots, celery, and parsnip, and saute, taking care not to brown the vegetables, for about 10 minutes, or until the onions are soft and translucent.
  2. Step 2

    Add the garlic and ginger, and sauté until fragrant, about 1 minute.
  3. Step 3

    Add the mushrooms, and sauté until they release their juices and soften, about 5 minutes.
  4. Step 4

    Add the zucchini and sauté 5 minutes more.
  5. Step 5

    Add the water, raise the heat, and bring to a boil. Stir in the dill, basil, and salt. Lower the heat, partially cover, and simmer gently for 30 to 45 minutes, or until the broth is golden-hued and flavorful. 
  6. Step 6

    Carefully strain the broth. You can do this by setting a large colander over a second soup pot, and slowly pouring the soup from the stockpot into the colander. (You can line the colander with cheesecloth if you want a very clear soup.)
  7. Step 7

    Alternatively, use a large slotted spoon to transfer the vegetables to a colander set over a large bowl. Whichever method you choose, gently press the vegetables in the colander with the back of a spoon to extract any remaining broth from them, and return the extra broth to the pot.
  8. Step 8

    If desired, spoon some of the carrots and/or parsnips back into the broth. The broth can be made 1 to 2 days in advance, and refrigerated, covered.
  9. Step 9

    To serve: Bring the soup to a simmer, and add the prepared matzo balls. Simmer until the soup is hot and the matzo balls are heated through. Ladle into bowls and serve. Enjoy!