This gluten-free Matzo Ball Soup recipe is a healthy twist on a classic Passover recipe. My secret to making this dish gluten-free is to use almond flour in place of matzo meal. Yes, it’s true, I’ve created a Paleo Matzo Ball Soup!
Growing up, I loved chicken soup with matzo balls, and I still do. When I am getting over a cold, this soup dish is the first thing I make. We like to say that chicken soup is Jewish penicillin! And these gluten-free matzo balls only make it better. Be sure to use my chicken bone broth recipe in this soup, so that it is extra healthy and unbelievably delicious!
Traditionally, we serve this Paleo Matzo Ball Soup at Passover. Pesach is one of my favorite holidays. I adore holidays that involve a change of seasons and Passover, occurring each year in March or April (depending on the full moon), ushers in spring. Did you know that all of my recipes are kosher for Passover because they use almond flour?! That’s right I don’t have any gluten or chametz in the 800 recipes on this entire website! And all of my cookbooks are kosher for Pesach too!
Matzo Ball Soup
- 4 large eggs
- 2 teaspoons celtic sea salt
- ¼ teaspoon ground black pepper
- 2 cups blanched almond flour (not almond meal), sifted
- 6 cups Chicken Stock or Kettle & Fire Bone Broth
- In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
- Stir in the almond flour
- Refrigerate the mixture 2-4 hours
- Remove from refrigerator
- Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
- Roll the batter into 1-inch balls then drop into the pot of boiling water
- Reduce heat, cover and simmer for 20 minutes
- Heat 6 cups chicken stock in a separate pot
- When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
- Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Like most other families who grew up celebrating this holiday, we had matzoh ball soup every year. My grandmother made this soup. My mother made this soup. And now I have made this soup! My children will be at least the fourth generation of my family to partake in matzo balls! But they will have gluten-free matzo balls!
I made a test batch today for my family to sample and was given the thumbs up. I will be serving this soup and other gluten-free Jewish food at our Passover seder.
These gluten free matzo balls are non-gebruchts, pareve and kosher for Passover. If you love these matzoh balls as much as we do, be sure to take a look at my healthy Paleo Passover menu! Here are some of my other classic Paleo Passover recipes:
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Ilana Golin says
My little girl LOVES these and so do I. I’m wondering if they can be frozen and, if so, the best way both to freeze and defrost them. I’d love any suggestions you have as it’s much easier for me to make a bunch at once and then use them for quick mid-week dinners. Thank you!
Ilana, thanks for letting me know your little girl LOVES these! I haven’t tried freezing these, if you do, I hope you’ll let me know what works :-)
Instead of dropping the balls into boiling water to cook could I drop them into boiling chicken stock, just thinking they would be tastier cooked in chicken stock.
Dimitra, I think that might work, let me know if you try :-)
I agree 100%! No reason to cook separately, and you miss the opportunity to add flavor to the matzoh balls!
This is my go-to for matzo ball soup. Flawless every time, and I have been making this for years! It’s raining tomorrow so I am going to make a big pot so that we have it or a couple of days! Thanks so much or ALL of your amazing gluten free recipes.
Denise, thanks for letting me know this soup is flawless every time!
My mom gave me some of her extra mixture after break fast this year and I made them two days later and they turned out GREAT! the mixture remained airy in the fridge in a Tupperware and I got to eat matzo balls for the first time in 6 or 7 years since going paleo! Thanks Elena.
Jaime, Shana Tova and so glad you enjoyed these!
C m says
These did not work for me at all. Had the batter in the fridge overnight and they disintegrated in the boiling water. Total and complete waste of ingredients. Fix your recipe, because it doesn’t work. I already have enough problems doing gluten free but recipes like yours that don’t work just make it so much harder.
Cm, thanks so much for your comment. Just made these the other day and they were perfect. Make sure you are using one of the brands of almond flour that I recommend and they will work for you too:
Marilyn Atlas says
I have been using your recipe for almond flour matzah ball soup for 6 years . It is such a treat. It always works for me.
Marilyn, thanks for letting me know that this recipe is a treat!
These were amazing and made my first passover after going grain-free (SCD) so easy! In fact, I’ll be making more this week to eat with some broth I’ve frozen and will be defrosting.
Britt, so glad to hear this is amazing and easy, that’s my goal :-)
I’m wondering if it is better to make the dough today ( Thursday) and not cook it into balls until our meal on Sunday, or if I should just cook the balls today and store them until Sunday? BTW…..I have made these many times and they are excellent. This is just the first year having to do all of the cooking alone (as many are, I’m sure) so, trying to get a head start.
Michelle, I think it would work either way :-)
These are amazing – thank you! Just wondering how it is best to store them if not serving them right away? In the chicken soup itself or in a separate container?
Aki, either way will work :-)
Can I make mirepoix for this and leave it in the soup? Would that be weird?
Kelly, thanks for your comment and question. I think it would be healthy and delicious, not weird at all :-)