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.

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