Gluten-Free Matzo Ball Soup Recipe

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Matzo also called Matzah ball soup is served on the Jewish holiday of Passover. The soup is traditionally chicken soup which is served with Jewish dumplings called matzo balls. Matzo balls can either be incredibly bland or the ultimate addition to chicken soup.

When I was creating this gluten-free matzo ball recipe I wanted to have a lot of flavours, so I added herbs, garlic, ginger and nutmeg. Then I cooked the dumplings in the chicken broth infusing them with the broth and also adding more flavour to the soup. Sometimes the matzo balls are served in a clear chicken broth, but I wanted to make this soup heartier, so I kept the chicken and the veggies making this soup a big success. It’s no secret that chicken soup is one of our favourites, enjoy!

Ingredients

  • 2 Tbsp. Extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, crushed 
  • 1 whole chicken (About 3 pounds)
  • 2 GF bay leaves
  • 2 tsp. kosher salt 
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • GF black pepper to taste
  • MATZO BALLS
  • 4 large eggs, whisked
  • 1/4 cup chicken fat from the soup
  • 3 Tbsp. Chicken broth from the soup *see below
  • 2 Tbsp. Seltzer water
  • 1 Tbsp. chopped fresh dill
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. Minced ginger
  • 1 garlic clove, minced
  • 1/4 tsp. GF grated nutmeg
  • 1/2 tsp. kosher salt
  • Optional garnish; chopped fresh dill or parsley
  • Instructions

  • Using a large pot heat olive oil over medium-low heat. Add onions and garlic and sauté for 5 minutes
  • Add chicken, breast side down, and enough water to cover the chicken by 1 inch, bay leaves, and salt. Bring to boil and cover, reduce the heat to simmer and cook for 30 minutes. * Skim off 1/4 cup of fat that rises to the surface and set aside for the matzo balls. Continue cooking until the chicken is tender but does not fall apart about 45 more minutes
  • While the soup is cooking prepare the matzo ball mixture. In a medium bowl combine eggs, chicken stock, reserved chicken fat, dill, parsley, ginger, garlic, nutmeg, salt and matzo meal. Refrigerate for 40 minutes until firm
  • When the chicken is cooked discard the bay leaves, remove the chicken, and place on a large plate. Remove the bones and skin and cut the chicken into small pieces. Set aside
  • Add carrots and celery to the broth and bring to simmer. Scoop heaped tablespoon of the matzo mixture wet your hands and roll into balls about the size of a golf ball. Drop the matzo balls in the broth, cover and simmer on low until the matzo balls are cooked and fluffy about 40 - 45 minutes
  • Return some of the chicken back to the soup, season with salt and pepper and bring to boil. Remove from the heat and top with fresh dill or parsley


  • Leave a Comment

    2 Responses to Gluten-Free Matzo Ball Soup Recipe

    • Kathy April 21, 2019

      Fyi I made this and these were the best GF matzo balls I have ever made !!! Thank you for posting!

      • Kristina April 21, 2019

        thank you 🙂

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