Photo of Vegetarian matzo ball soup by WW

Vegetarian matzo ball soup

Total Time
50 min
5 min
45 min
This vegetarian version of the traditional Jewish soup, a staple at Passover, uses seltzer in the matzo ball mixture—it is the secret to keeping them light and fluffy. The matzo balls then simmer first in water and then in a salty broth before the fresh herbs are added. Cooking the matzo balls separately in water ensures that the serving broth doesn’t get cloudy. You can prepare matzo balls one day ahead. Refrigerate them together in a covered container large enough to hold them in a single layer. Once you drop the matzo balls into the simmering broth, simmer gently to warm them through, 8 to 10 minutes.



2 large egg(s)

Canola oil

2 Tbsp

Table salt

¼ tsp

Matzo meal

¾ cup(s)


1½ fl oz, or less to taste (about 3 Tbsp)

Vegetable broth

60 fl oz, reduced-sodium (four 15 oz cans)

Fresh parsley

½ cup(s), fresh, flat-leaf


2 Tbsp, fresh, chopped


  1. Whisk the eggs, oil, and salt together in a medium bowl. Stir in the matzo meal and seltzer just until smooth. Cover and refrigerate 30 minutes. With wet hands, shape the mixture into sixteen 1-inch balls.
  2. Bring 8 cups of water to a rolling boil in a soup pot, then carefully drop in the balls one at a time. Return to a boil, then reduce the heat and simmer, covered, until the matzo balls are soft throughout, 35–40 minutes. Drain matzo balls and set aside. Add the broth to the soup pot and bring to a simmer. Drop in the cooked matzo balls and simmer until heated through, 5 minutes; stir in the parsley and dill just before serving.


This recipe first appeared in Best of Weight Watchers Volume 1 and is used here with permission.