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Celebrate Passover with the traditional flavors of Jewish cuisine by enjoying our Gluten-Free Matzo Ball Soup! Enjoy the light, fluffy texture of our gluten-free matzo balls, perfectly paired with a rich, flavorful chicken broth – just like the classic, but without the gluten.
Matzo balls can either be incredibly bland or the ultimate addition to chicken soup.
When I created this gluten-free matzo ball soup recipe, I wanted the chicken soup to be extra flavorful. And this is why I added extra herbs, garlic, ginger and nutmeg to the dumplings.
The gluten-free dumplings, called matzo balls, are cooked in a rich chicken broth, infusing them with broth. And the dumplings add extra flavour to the soup because they are made with herbs, spices and garlic.
variations of the matzo ball soup recipe
There are many ways to make matzo ball soup, and the beauty of this dish is that it can be tailored to your taste. Here are a few variations of the recipe to get you started:
Add some diced chicken or turkey to the mix for a heartier soup.
For a vegetarian version, substitute vegetable broth for the chicken broth, add extra veggies and omit the meat.
To make it even more flavorful, add some chopped fresh herbs like parsley, dill, thyme, or chives.
If you like a bit of spice, add a pinch of cayenne pepper or red pepper flakes to the soup.
Finally, stir in some shredded Parmesan cheese before serving if you want to give the soup a richer flavor.
Traditionally matzo balls are served in a clear chicken broth. However, to make this Jewish soup heartier, I kept the chicken and the veggies making this soup a big success.
Everything You Need to Know About Gluten-Free Matzo Balls
What are gluten-free matzo balls made of? Gluten-free matzo balls are primarily made with eggs, herbs, chicken broth, chicken fat, and gluten-free matzo meal.
How do you make them? Making gluten-free matzo balls follows a similar process to traditional ones. First, mix the dough ingredients, then chill the matzo dough. Once the chicken broth is ready, shape the dough into balls and cook them in the broth.
Are they as good as traditional matzo balls? This is a matter of personal preference, but many people find gluten-free matzo balls just as flavorful as their wheat-based counterparts. To enhance the flavor, I like to add garlic, ginger, herbs, and spices.
Rosh Hashanah is the Jewish New Year, a time for family, friends, and feasting. And, of course, it’s a perfect occasion for enjoying matzo ball soup. This gluten-free recipe for matzo ball soup is ideal for anyone who wants to celebrate the holiday without worrying about gluten.
Serving Traditional Jewish Soup
Matzo ball soup is a beloved dish in Jewish cuisine, traditionally served during the Passover meal in April. However, its rich flavors make it a favorite chicken soup enjoyed by many throughout the year.
Here’s the scoop on matzo ball soup: it can be part of a healthy diet. We’ve all heard that homemade chicken soup is good for us, but let’s take a closer look at why.
Protein-Packed and Nutrient-Rich
Chicken soup is full of protein, which is essential for repairing and building body tissues. In addition, the broth provides a rich source of vitamins and minerals, while the matzo balls, made with herbs, garlic, and ginger, offer immune-boosting properties.
Tryptophan for Comfort
According to National Library of Medicine, chicken is also high in tryptophan, an essential amino acid. The body uses tryptophan to help produce melatonin and serotonin, two important compounds for your health.
Melatonin helps regulate the sleep-wake cycle, making it easier to get a good night’s rest.
Serotonin plays a role in regulating appetite, sleep, mood, and pain, and is known to promote feelings of comfort and well-being. This is why chicken soup is often considered the ultimate comfort food.
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Using a large pot heat olive oil over medium-low heat. Add onions and garlic and sauté for 5 minutes
2.
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
3.
While the soup is cooking prepare the matzo ball mixture. In a medium bowl combine eggs, chicken broth, reserved chicken fat, seltzer, dill, parsley, ginger, garlic, nutmeg, salt and matzo meal. Refrigerate for 40 minutes until firm
4.
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
5.
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
6.
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
Kristina
Jake, it goes in the matzo ball mixture.
Jake K
Recipe is great but I’m confused where the seltzer goes.
Sandra R.
these are the most flavorful matzo balls I have made. A great recipe!!
Rolanda
this is probably the best gluten-free matzo ball soup I have tasted.
Kristina
glad you enjoyed them, thank you!
Sonja
best matzo balls ever!
Kristina
thank you :-)
Kathy
Fyi I made this and these were the best GF matzo balls I have ever made !!! Thank you for posting!
Kristina
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