Matzo Ball Soup


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!

Print Recipe
  1. In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
  2. Stir in the almond flour
  3. Refrigerate the mixture 2-4 hours
  4. Remove from refrigerator
  5. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
  6. Roll the batter into 1-inch balls then drop into the pot of boiling water
  7. Reduce heat, cover and simmer for 20 minutes
  8. Heat 6 cups chicken stock in a separate pot
  9. When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
  10. 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:

There is no Nutrition Label for this recipe yet.


125 responses to “Matzo Ball Soup”

  1. Amazing recipe, thank you! I added 1/4 tsp onion powder and 1/8 tsp garlic powder since these are the spices listed on the “traditional” box mix. They were delicious!

  2. i found this recipe early this week and felt like it was meant to be. didn’t have an official seder, but had a family dinner with a prayer, elijah’s cup, and matzoh. i made your matzoh balls earlier in the week & heated them up in my homemade soup and included gf/ef thin noodles. everyone loved them!! someone said they were the best they ever had. i sent the recipe to my daughter at college who is doing whole 30 right now & she made them for her friends’ seder…everyone there loved them too!! thank you so much for this. happy passover to you & your family!!

  3. In preparation of our seder tomorrow, I made this recipe. I followed it carefully but I’m puzzled as to why the batter wasn’t thick enough to form into balls. I used 2 teaspoons and dropped the batter into the simmering water. Although not pretty, they did come out and I’m pleased with its taste. They will be wonderful in my homemade chicken soup. Thanks for your inventiveness, Elana, much appreciated! I will make them again in the future as they will be a healthy addition to my soup.

    • Phyllis, that can happen when the recommended brand of almond flour is not used. I made these yesterday and they formed perfect matzo balls. I’m so happy to hear that you enjoyed these :-)

  4. Hi Elana! I’m wanting to make this soup this year for Passover. Can I make the matzo balls ahead of time the day before and put them in the fridge? We are having a large crowd requiring a lot of cooking.

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