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
Ingredients
- 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
Instructions
- 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
Equipment
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:
Danielle says
Thank you for this super simple wonderful recipe!! My boyfriend is Jewish and we are both gluten free. I made it for him and he ate almost the entire recipe (besides the serving I ate). I haven’t made a recipe from your site that hasn’t turned out wonderful :).
Elana says
Danielle, that’s so nice to hear!!!
Evalee says
Made today. Sifted with a strainer but still came out very grainy in texture, font know what I did wrong??? Followed directions
Elana says
Evalee, the key to success with the texture of this recipe is using the recommended brand(s) of almond flour:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Sarah says
I made this and it was pretty good. I still miss the texture of the real thing, but it was delish (and I’m paleo, so I’ll deal with it). Tonight, I had to sub a little coconut flour (ran out of almond), and I made the mix into tiny dumplings. I also heavily seasoned them with garlic and dill and added them to chicken soup. Very good!
Chelsea says
Love your recipes Elana. I made your matzo ball recipe. I just made them smaller and put them in my traditional southern chicken and dumplings. Your matzo balls are the perfect grain free dumpling! We all loved them. Thank you.
Lisa says
Thank you so much for the recipe. I have been missing a childhood memory and you just gave the memory back to me.
Mark sabel says
Thank you for sharing your creative and diligent work.
Martha Lee says
To keep the dough from sticking to your hands during the rolling, keep handy a bowl of cold water with a couple of ice cubes in it. Rinse your hands in the water from time to time. Also, my favorite matzoh ball addition is onion powder or dried onion flakes. Fresh onion tastes too strong for this purpose, in my opinion. I like to add ground grass-fed beef to the soup sometimes, for a change of pace–not traditional, but it makes a stew. I thought I’d never eat a matzoh ball again–thank you so much Elana for fulfilling my dream of gluten-free matzoh balls!
BubbyMC says
When I put the matza balls into the water they fell apart. So I dropped them by teaspoonful onto parchment paper and baked them. They were delicious. My 3 year old granddaughter saw them and asked if she could have some “cookies”. Then she ate one, and I asked her if she still thought it was a cookie. She thought for a moment and said “it tastes like a yummy bread cookie”.
Samantha R. says
Do you have a recipe for challah to go with this amazing soup? It would complete my Friday night dinners!! Love your recipes
Barbara says
I made these with a little modification. I chopped up some parsley, and added some ginger. I used s bit of grape seed oil instead of one egg. I beat the egg whites separately like I did with my pre-low carb matzoh balls and because I used no-salt and wasn’t sure if it would affect their puffiness. I didn’t refrigerate them very long. I cooked them in water. Let them cool on parchment on cookie sheets, froze them on the cookie sheets and after they were frozen, I put them in ziplock bags. I defrosted them by putting them in my steamer and heated them up in a vegetable stock, where they puffed up nicely. When they were done, I poured my chicken stock into the pot with the vegetable stock. No one knew they weren’t made from matzoh meal except my husband and I. They were delicious. Texture was fabulous. They were floaters not sinkers. Lot’s of complements. And tasted great the next day with soup. Thank you for this recipe!