If you are looking for light fluffy gluten free matzo balls, this is the recipe to make! They are perfect in my grandma's homemade chicken soup! Serve this comforting soup for Rosh Hashanah, Hanukkah, Passover, or any time.
Not only is my homemade gluten free matzo ball soup great for holidays, but it's also delicious for lunch or dinner too. The juicy chicken, healthy fresh vegetables, fresh dill, and broth taste great together.
These matzo balls turn out fluffy and delicious. You guys aren't going to believe this, but it took me a year to perfect this matzo ball soup recipe. Typically gluten free matzo balls are super dense, and they are hard as rocks. So, I was determined to get this recipe right!
If you are serving this homemade matzo ball soup for Passover, don't forget to check out my easy gluten free matzo recipe too!
Why This Recipe is Great:
- Comfort food: My gluten free matzo ball soup is pure comfort food. It is warm, filling, and has a nostalgic feel. Many people have fond memories of eating matzo ball soup with their families and loved ones.
- Health benefits: Matzo ball soup is considered Jewish penicillin. Chicken broth is rich in vitamins and minerals, and can help soothe a sore throat, ease congestion, and boost the immune system. My grandma always had this soup in the freezer for when someone wasn't feeling well.
- Versatility: Matzo ball soup can be customized to suit individual tastes and preferences. Some people prefer a clear broth, while others like a thicker, creamier soup. These gluten free matzo balls are made to go in my Grandma's Homemade Chicken Soup.
- Cultural significance: Matzo ball soup is a staple of Jewish cuisine, and is often served during holidays and special occasions.
If you love chicken soup, you will want to check out all of my popular gluten free chicken recipes! There is soup for everyone!
Are you ready to try making this gluten free matzo ball soup from scratch?
- Gluten Free Matzo Meal - Sometimes this can be tough to find. There are only two companies that make it so you may need to order it on Amazon if you don't see it in your store.
- Light Oil - I like to use avocado oil but any light oil will work well. Do not use olive oil.
- Eggs - Use size large
- Onion - Yellow onion has the best flavor for this soup.
- Carrots - Use any type of carrots. Parsnips also add great flavor!
- Celery - Fresh, not dried celery salt.
- Fresh Dill - Fresh is so much better in this recipe than dried!
- Salt and Pepper - Use to taste.
Make my homemade chicken soup to serve with these matzo balls.
Tips For Sucess:
- Be sure to check the expiration date of your matzo meal. Often we buy it and put it in the pantry for next year and forget that it can go bad.
- Use a light oil. I like to use avocado oil or canola oil because they don't change the flavor.
- Be sure your water is really boiling before adding the matzo balls.
Recipe Step-By-Step Directions:
Step 1: Add the matzo meal, dill, egg, seasonings, and oil to a large mixing bowl. Mix to blend into a soft dough. It will firm up as the matzo meal absorbs the liquid.
Step 2: Your matzo ball dough should be somewhat firm. Cover the bowl in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and form into balls.
Step 3: Bring a pot of water to a boil. Roll some matzo dough into small balls and then drop the matzo balls into the boiling water. Note the matzo balls will puff up and grow in size as they cook!
🔑 Sandi says: The matzo balls will drop to the bottom. Keep cooking and they will inflate and rise to the top.
Step 4: When the matzo balls are puffed up and floating, cook for 8 more minutes then remove them and add them to your chicken soup. If you made large matzo balls, they will need to cook longer.
Step 5: Fill a bowl with chicken soup and add a couple of matzo balls. Serve hot.
Store leftover matzo balls in an airtight container in the refrigerator. It will last for up to 4 days in the fridge. Then reheat them with the soup on the stovetop with medium-low heat until they are hot all the way through.
This is my favorite product! You can freeze leftover soup, pasta sauce, chili, stews, and even smoothies in single-serving portions!
Expert Tips and Recipe FAQ:
I have always wondered about this but never thought to look it up. If you are curious too, here is a brief story: Matzo balls were invented in 1838 by a man named Isaac Singer. He was a clever Frenchman who created a matzo dough machine.
This was fantastic because it made making the matzo balls a faster and easier process. I am not sure how this matzo dough machine would work for gluten free matzo dough...but it certainly would speed up the process!
Yes, you can make the matzo ball soup the night before. You can prepare the soup as directed and then place it into an airtight container. It will last 3-4 days in the fridge. Then reheat it on the stovetop with warm heat until it's hot all the way through.
Yes, you can freeze matzo ball soup. Let this matzo ball soup recipe cool down completely, then pour it into a freezer-safe container with a lid. Just fill the container about ⅔ full, so there is room when it freezes. The matzo ball soup will last around 3 months in the freezer.
Unfortunately, matzo meal does have gluten. You need to make sure to buy a matzo meal that is specially labeled gluten free.
More Delicious Gluten Free Soup Recipes:
- This Mexican Style Chicken Soup is a delicious blend of flavors!
- If you have a cold, this Turmeric Chicken Soup is perfect for busting that cold.
- This Homemade Chicken Vegetable Soup is a great way to use vegetables.
- If you love chowder, my Gluten Free Fish Chowder is thick and creamy, and full of flavor!
Gluten Free Matzo Balls
- 1 cup gluten free matzo meal * see note
- 3 eggs
- 3 tablespoons avocado oil * see note
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh chopped dill.
- In a large bowl, combine the ingredients and mix well. Let the matzo ball dough chill in the refrigerator for 30 minutes.
- Bring a pot of water to boil.
- Roll small matzo balls out of the dough. Know they will grow in size as they cook.
- Drop them into the boiling water. As the matzo balls cook, they will puff up and rise to the top. Cook for an additional 8 minutes. Use a spoon to flip them over. Note that larger matzo balls will take longer to cook.
- Remove the matzo balls and add to my Grandma's homemade chicken soup.
- There are two brands of gluten free matzo meal. One by Maneschevitz and the other by Yehuda.
- The matzo balls you form should be small as they will grow in size when boiling.
- Fresh dill is so much better in this recipe than dried.
- These gluten free matzo balls will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older September 2019 post with more detailed instructions.
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Are the balls supposed to be boiled or unboiled but shaped, in order to last in the fridge up to 4 days?
Hi Rita, I put them in the refrigerator boiled.
Why can't olive oil be used? Flavor? What about a light olive oil? Thank you.
Hi Amy, I worried olive oil would get rancid while boiling the matzo balls.
Thanks for the recipe!
It’s not clear how long you need to cook the matzoh balls for? Non GF matzoh balls need to cook for 30 min
Hi Bonnie, I find the gluten free matzo balls cook much faster. I let them cook about 5 minutes longer after they start to float. Enjoy :-).
Matzo ball soup is my favorite! I am so glad to have found a gluten free version! Thanks for sharing!
I am so glad Jessica, thanks for stopping by 🙂
Love how simple and easy this recipe is! I'll be making it again!
Thanks for letting me know 🙂