Cozy and comforting, a bowl of this gluten-free matzo ball soup is a warm and satisfying meal that is perfect anytime of the year, and especially during Passover. Homemade gluten-free matzo balls are paired with shredded chicken and veggies in a clear broth that’s simple yet flavorful. Totally dairy-free too.
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Jump to:
- What is Matzo?
- What are Matzo Balls?
- Does Matzo Ball Soup Contain Gluten?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Matzo Ball Soup (From Scratch, Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Soup Recipes to Love:
- Gluten-Free Dinner Recipes to Enjoy:
- Gluten-Free Matzo Ball Soup (Dairy-Free)
What is Matzo?
Matzo, which also goes by the name ‘matzah‘ or ‘mazzah‘, is part of Jewish cuisine, and refers to an unleavened flatbread which is a very important part of the 7-day Passover festival.
During Passover, leaven or grains that are considered self-leavening (per Jewish laws) are not allowed to be eaten.
Matzo meal (matzah meal) is usually made by grinding crispy Matzo flatbread into a fine consistency that looks like flour.
What are Matzo Balls?
Matzo balls or matzah balls are Ashkenazi Jewish soup dumplings whose main ingredients typically include: matzo meal, beaten eggs, water and some kind of fat or oil.
Traditionally, these bubby style matzo dumplings are served in chicken soup to celebrate the Jewish holiday Passover seder (also known as ‘The Feast of Unleavened Bread’), but they can also be enjoyed all year round.
Interestingly, depending on the recipe and how you like them, they can either be compact, dense matzo balls that sink in the soup, or softer, fluffy matzo balls with a lighter texture that float at the top of the soup.
Does Matzo Ball Soup Contain Gluten?
Like simple comfort foods such as chicken noodle soup or chicken casserole, matzo ball soup is a satisfying combination of a filling starch and some kind of protein. In this case, clear chicken soup, tender veggies and matzah ball dumplings.
Because matzo ball soup is made with traditional matzo balls using matzo meal, which is often made with wheat or other gluten-containing grains, it is usually not safe for Celiacs or those with gluten intolerances.
However, with the rising number of Celiacs and food allergies, and the increasing popularity of the gluten-free diet, gluten-free matzo meal, gluten-free matzo ball mix as well as gluten-free matzo ball soup mix is now easily available (just note that if you’re cooking this matzo ball soup for Passover, make sure to use Kosher gluten-free matzo meal).
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free matzah ball soup recipe are easily accessible at the local grocery store. It’s really just classic chicken soup served with matzo balls!
- Easy to Make: Even if it’s your first time making this, don’t worry! Preparing the homemade gluten-free matzo ball recipe is as simple as combining the ingredients together to form the dough, which you then divide into 12 equal portions and shape into balls. Cook the fresh matzo balls in chicken soup and once they’re ready, serve and enjoy!
- Totally Gluten-Free and Dairy-Free: The best part is that this hearty soup is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this homemade gluten-free matzo ball soup recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Matzo Meal: To keep this recipe gluten-free, I’m using gluten-free matzo meal (that is Kosher for Passover).
- Eggs: The eggs are necessary for binding the ingredients in the matzo balls together. If you find the matzo ball dough too dry, you can add an extra egg.
- Olive Oil: I like using extra virgin olive oil for flavor, but feel free to use any other type of vegetable oil you prefer. You can also use rendered chicken fat or duck fat (or schmaltz) for extra taste.
- Salt: I used fine table salt, but you can use sea salt, Himalayan pink salt or Kosher salt if you prefer.
- Ground Black Pepper: I like adding a pinch of ground black pepper for a kick of heat. Feel free to leave it out if you’re not a fan of pepper.
- Baking Powder: I’m using just a pinch of baking powder to help the Matzo balls be a little lighter and airier. For even lighter and fluffier balls, you can even use up to 1 teaspoon of baking powder. If you are Celiac of lactose intolerant, make sure to use certified gluten free baking powder.
- Chicken Breasts: I like using skinless, boneless uncooked chicken breasts because of the lower fat content, but you can also use chicken thighs or chicken legs if you prefer.
- Chicken Broth: You can either use homemade or a good-quality store-bought chicken broth or chicken stock. Since the broth is an integral part of this Matzo ball soup, the better the broth, the better the soup will taste.
- Veggies: I like using a mix of fresh vegetables including onions, carrots, celery and garlic for the flavor they impart to the soup.
How to Make Gluten-Free Matzo Ball Soup (From Scratch, Step by Step):
1. Sauté Vegetables
Heat up the olive oil in a large skillet over medium heat and then sauté the diced onions, chopped carrots and celery, and minced garlic. Cook for about 5 minutes until veggies are tender, stirring with a spatula occasionally.
2. Add Chicken and Broth
After 5 minutes, add the two chicken breasts in the skillet and pour in the broth. If the broth does not cover the fillets, add more broth or water. Cook on high heat for 20 minutes, on a medium boil.
3. Combine Gluten-Free Matzo Meal with Eggs
While the chicken is cooking, place the gluten-free matzo meal into a bowl, then make a well in the center and add the eggs. Also add the water, olive oil, salt, pepper and baking powder.
4. Knead the Matzo Ball Dough
Knead until you get a firm dough. If the dough is too dry, you can add a little more water.
5. Form Matzo Balls
With wet hands, form the dough into 9-12 matzo balls (approximately 1 to 1 1/2 inches in diameter). You can either get 12 smaller balls, or 9 slightly larger balls.
6. Shred Chicken
When the chicken breasts are cooked, use thongs to remove them from the broth and then shred the chicken meat with two forks. Return the shredded chicken back into the broth.
7. Add Matzo Balls to Broth
Add the shaped gluten-free matzo balls into the broth and then cover the pan, letting the balls cook for another 5-7 minutes, after which the matzo balls will have increased slightly in size.
8. Garnish and Enjoy
Garnish this homemade matzo ball soup with small sprigs of fresh parsley or fresh dill before serving.
Dish by Dish Tips/Tricks:
- Floaters or Sinkers: Depending on how you like your matzo balls, you can either make them dense and compact balls (so they sink to the bottom of the soup), or lighter and fluffier balls that expand after cooking (and either suspend in the soup or float to the top). This will depend on how much baking powder you add (or none at all if you prefer sinkers). This recipe makes gluten-free matzo balls that are neither too compact nor too light. For extra fluffiness, use Seltzer water instead of normal water to create even more air pockets.
- Clear Broth: A clear broth make a lovely presentation when serving this gluten-free matzah ball soup. To make the broth clearer, you can poach the gluten-free matzo balls in a separate pot or saucepan and add them to the bowl of chicken and broth just before serving. However, I think poaching the matzo balls in the broth directly will make the balls more flavorful as they absorb the flavors of the chicken, veggies and broth as they cook.
- Make Bigger Balls: I divided the matzo ball mixture into 12 balls, but you can make larger balls if you prefer (you’ll just end up with fewer matzo balls).
- Storing: To store leftover matzo ball soup, place them in an airtight container and store for up to 4 days. Reheat in a pot or saucepan before eating.
- Make Ahead Matzo Balls: You can prepare the homemade matzo balls ahead of time and then freeze them in a single layer in freezer-safe bags or freezer-safe container. Let matzo ball thaw overnight in the refrigerator before cooking in the broth.
Recipe FAQs:
As traditional matzo ball soup are made with matzo balls using matzo meal, which is often made with wheat or other gluten-containing grains, it is usually not safe for Celiacs or those with gluten intolerances (unless it is specifically labeled gluten-free).
With the rising number of Celiacs and food allergies, and the increasing popularity of the gluten-free diet, gluten-free matzo meal, gluten-free matzo ball mix as well as gluten-free matzo ball soup mix is now easily available (just note that if you’re cooking this gf matzo ball soup for Passover, make sure to use Kosher gluten-free matzo meal).
Other Gluten-Free Soup Recipes to Love:
Gluten-Free Dinner Recipes to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Matzo Ball Soup (Dairy-Free)
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Cozy and comforting, a bowl of this gluten-free matzo ball soup is a warm and satisfying meal that is perfect anytime of the year, and especially during Passover. Homemade gluten-free matzo balls are paired with shredded chicken and veggies in a clear broth that’s simple yet flavorful. Totally dairy-free too.
Ingredients
For the Gluten-Free Matzo Balls:
- 1 cup gluten-free matzo meal
- 2 eggs
- 1/4 cup water
- 2 tablespoons olive oil
- 1/3 teaspoon salt
- 1/3 teaspoon ground black pepper
- 1/2 teaspoon baking powder
For the Soup:
- 2 skinless, boneless chicken breasts
- 2 cups chicken broth
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
Instructions
- Sauté Vegetables: Heat up the olive oil in a large skillet over medium heat and then sauté the diced onions, chopped carrots and celery, and minced garlic. Cook for about 5 minutes until veggies are tender, stirring with a spatula occasionally.
- Add Chicken Breasts and Broth: After 5 minutes, add the two chicken breasts in the skillet and pour in the broth. If the broth does not cover the fillets, add more broth or water. Cook on high heat for 20 minutes, on a medium boil.
- Combine Gluten-Free Matzo Meal with Egg: While the chicken is cooking, place the gluten-free matzo meal into a bowl, then make a well in the center and add the beaten egg. Add also olive oil, salt, pepper and baking powder.
- Knead the Dough: Knead until you get a firm dough. If the dough is too dry, you can add a little water.
- Form Matzo Balls: With wet hands, form dough into balls 1-1 1/2 inches in diameter.
- Shred Chicken: When the chicken breasts are cooked, use thongs to remove them from the broth and shred the chicken meat with two forks. Return the shredded chicken back into the broth.
- Add Matzo Balls to Broth: Add the shaped gluten-free matzo balls into the broth and then cover the pan, letting the balls cook for another 5-7 minutes, after which the matzo balls will have increased slightly in size.
- Serve and Enjoy: Garnish this gluten-free matzo ball soup with small sprigs of cilantro or parsley before serving.
Notes
Gluten-Free Matzo Meal: To keep this recipe gluten-free, I’m using gluten-free matzo meal (that is Kosher for Passover).
Egg: The eggs are necessary for binding the ingredients in the matzo balls together. If you find the matzo ball dough too dry, you can add an extra egg.
Olive Oil: I like using extra virgin olive oil for flavor, but feel free to use any other type of vegetable oil you prefer. You can also use rendered chicken fat or duck fat (or schmaltz) for extra taste.
Salt: I used fine table salt, but you can use sea salt, Himalayan pink salt or Kosher salt if you prefer.
Ground Black Pepper: I like adding a pinch of ground black pepper for a kick of heat. Feel free to leave it out if you’re not a fan of pepper.
Baking Powder: I’m using just a pinch of baking powder to help the Matzo balls be a little lighter and airier. For even lighter and fluffier balls, you can even use up to 1 teaspoon of baking powder. If you are Celiac of lactose intolerant, make sure to use certified gluten-free baking powder.
Chicken Breasts: I like using skinless, boneless chicken breasts because of the lower fat content, but you can also use chicken thighs or chicken legs if you prefer.
Chicken Broth: You can either use homemade or a good-quality store-bought chicken broth. Since the broth is an integral part of this Matzo ball soup, the better the broth, the better the soup will taste.
Veggies: I like using a mix of onions, carrots, celery and garlic for the flavor they impart to the soup.
Floaters or Sinkers: Depending on how you like your matzo balls, you can either make them dense and compact balls (so they sink to the bottom of the soup), or lighter and fluffier balls that expand after cooking (and either suspend in the soup or float to the top). This will depend on how much baking powder you add (or none at all if you prefer sinkers). This recipe makes matzo balls that are neither too compact nor too light. For extra fluffiness, use Seltzer water instead of normal water to create even more air pockets.
Clear Broth: A clear broth make a lovely presentation when serving this gluten-free matzah ball soup. To make the broth clearer, you can poach the gluten-free matzo balls in a separate pot or saucepan and add them to the bowl of chicken and broth just before serving. However, I think poaching the matzo balls in the broth directly will make the balls more flavorful as they absorb the flavors of the chicken, veggies and broth as they cook.
Storing: To store leftover Matzo ball soup, place them in an airtight container and store for up to 4 days. Reheat in a pot or saucepan before eating.
Make Ahead Matzo Balls: You can prepare the matzo balls ahead of time and then freeze them in a single layer in freezer-safe bags or freezer-safe container. Let matzo ball thaw overnight in the refrigerator before cooking in the broth.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soups
- Method: Stovetop
- Cuisine: Jewish
Grace Lim says
Hi Felicia,
I really love reading all the posts in your blog because you will always share the backgrounds and origins of either the ingredients or the dish itself which I find very uplifting and enriching.
This makes me always coming back to your blog to learn of more new ideas and stuff which I have never heard before.
Keep up the good works 🙂
Love you lots!
Mum
Felicia Lim says
Hi mummy, glad you enjoy the information and background about the recipes 🙂