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:
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
Amy Wasserman says
This recipe is FABULOUS!
Shana tovah! No chicken fat in them? The original Manischewitz matzo meal kneidle recipe always has melted chicken fat in them. Since I can’t eat gluten anymore, I am looking for a good substitute for my original kneidles. I made someone’s version made with chickpea flour that required a tablespoon or 2 of fat in it. Although the consistency was perfect, the taste wasn’t.
Alena, I hope you love these Matzo Balls as much as we do!
Helena B. Kwastel says
how many carbs does a matzo ball have?
Helena, I list the nutrition information for all of the recipes in my books and the Matzo Balls just happen to be in this one:
Rhona Levine says
Can I prepare these Matza Balls in advance and freeze them?
Rhona, I haven’t tried that so not sure :-)
This is the best recipe! I missed Matzo ball soup so much. I use this ever year now! Thank you so much
Jessica, thanks for letting me know this is the best recipe!
Hi! Is it 1 teaspoon or 2 teaspoons salt? Apologies for confusion! Thank you!
Never mind! I see where the 2nd teaspoon of salt is used. Thanks again!
Lena, it’s two :-)
Karenlynn Stracher says
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!
Karenlynn, thanks for letting me know that these were delicious and amazing!
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!!
Marci, thanks for letting me know folks said these were the best matzo balls ever!
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 :-)
What brand almond flour do you recommend?
Kari, if you click the link in the ingredients portion of the recipe you will be given that info :-)
Emily Greenfield says
The recommended flour wasn’t available – I ended using a different and had the same result initially, but grabbed some almond flour and rolled them with it and then got perfect balls! Maybe just need a little additional flour if it’s a different brand but this trick worked – thanks for the great recipe!
Emily, you’re welcome!
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.
Marie, I don’t think there would be any issue with doing so :-)
i know it’s late, but i made my wednesday…stored them in a container in the fridge with broth & reheated them in the soup last night.