Is Matzo Ball Soup Gluten-Free?

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).

What Are Gluten-Free Alternatives to Matzo Meal?

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 ).

Gluten-Free Matzo Ball Soup (Dairy-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

Units Scale

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

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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