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:
Beth Reed says
Is there any way to make these egg-free?
Elana says
Beth, I haven’t tried that so not sure. If you do experiment please let us know what works :-)
DeAnna Skalicky says
Can the Matzo meal mix be left it the fridge over night or does it have to be the specifically the 3 hours stated in the recipe?
Elana says
Hi DeAnna, I think it would be fine to leave the almond flour-egg mixture in the fridge over night.
Judie Bernstein says
Just tried there and I did leave overnight( except for the one I tried immediately). They are much better overnight. If you cook them in chicken boullionor stock they are fantastic.!!!!!!
Elana says
Thanks Judie!
Yvonne says
Elana,
I love all your flavorful inventions. Is there a reason why you do not cook
your gF matzo in the chicken broth?? Sometimes, I also like to slice and toast in toaster oven, mmmm.
Thanks, Yvonne
Elana says
Yvonne, I find it works better to cook it in the boiling water and then to transfer it to the broth.
Avrohom says
Hi Elana love this recipe, I’m gonna try it later I’ve made many of your recipes before loved all of them, “great stuff”
Question; do you have any recipes for “Kishka” ?
I’ve tried many online Passover kishka recipes and they don’t seem to stay firm after cooking, tastes are fine but they fall apart. I’m looking for something that I could slice and serve with gravy
Thanks,
Avrohom
Elana says
Avrohom, I haven’t had kishka in ages. Thanks for reminding me about it! I will add your request to my list. What a great idea! Thanks!
Elyse says
I’ve made these and although they turned out beautifully and tastes good, they still have that ‘nutty’ taste and crunch due to the almond flour. Is there a way to make these less crunchy?
Elana says
Hi Elyse, thanks for your comment. Which brand of almond flour did you use? When I make these they do not have any crunch, but I use a very finely ground almond flour which makes all the difference!
Hannah says
Hey Elena, I’ve been searching for a gf dumpling type recipe to replace the dumplings in my mothers chicken and dumpling recipe. I was wondering if It was possible to just plop these matzo balls into the the pot of chicken mixture instead of transferring them from the water into the other pot? That way they take on the favors from the soup mixture. Please let me know if that’s possible.
Elana says
Hi Hannah, I haven’t tried that so not sure.
Amy says
Sounds amazing. I love matzoh ball soup. But Iwas wondering if you could come up with a gluten free meat kinshes. They where my childhood and would be cool to have at passover (:
Elana says
Amy, I’ll add your request to my list :-)
Annetta Selby Black says
I’m not Jewish but I grew up on Matzoh Ball Soup and am thrilled to h have your version. Thank you!
Elana says
You’re welcome Annetta!
Kim says
Elana, thank you for this recipe. I made it for 3 of us – 2 different seders. Everyone really enjoyed them – more so than traditional matza balls. I did add a few seasonings. Mine did not want to hold together so I added a heaping T of coconut flour and that did the trick. I’m sure my almond flour was the issue. I also made your Chocolate Walnut Torte – it was wonderful! I will be making that again soon.
Elana says
Kim, make sure to refrigerate these for the full 3 hours, that helps too! Glad you enjoyed the Matzo Balls!
natalie says
these taste better than the “real thing”! thanks so much for posting, and happy pesach!
Elana says
Natalie, better than the real thing?! Thanks :-)
Jessica says
BEST EVER! thank you!
I couldn’t believe how much they were like the real deal. Happy girl right here…
Elana says
Jessica, BEST EVER?! Thanks so much :-)
Brett Deutscher says
These came out GREAT! Light and delicious. I did add garlic powder and minced onion. Cooked them in chicken stock. The dough was sticky and I just pushed it off the spoon with my finger and dropped them in the simmering soup. They are not perfectly round, but the flavor is all there!
Elana says
Thanks Brett!