Vegan Matzoh Balls

Thanks so much to Shelley in Brighton, UK (a new LinkedIn friend) for this recipe-

2/3 cup matzo meal, 2 tablespoons cornflour (I think that's cornstarch you Americans), 2/3 cup veggie stock, pinch salt and pepper.

Mix all the ingredients together and chill for at least 1/2 hour in the fridge.  Next, form into balls and drop into boiling water, or soup, reduce to a simmer and cook for about 20 minutes.

These kneidlach come out just like my Mums, with a satisfying bite to them, not all soft and fluffy like some people prefer.

Do feel free to pass on, I think a dumpling makes a soup!


Thanks, again, Shelley!


  1. Nice recipe, but cornstarch isn’t kosher for Passover. Potato starch is Ok, though. You might want to try the recipe with that substitution for your readers who keep Passover.

    • Mindy says:

      Thanks for the comment but the recipe was never meant to be kosher for Passover. And, many people just forego bread over the holiday and cornstarch wouldn’t be a concern for them. Interesting point, though!


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