Gluten free matzo ball soup is the best kind of comfort food. It is filled with chicken, fresh veggies, and homemade matzo balls. This is one of the best chicken soup recipes around!! Serve this hearty soup for Rosh Hashanah, Hanukkah, Passover, or any time.
If you love chicken soup, you will want to check out all of my popular chicken soup recipes! There is soup for everyone!
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.
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 so good:
You guys aren't going to believe this, but it literally 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. Not too appealing in my book. So, I tried to make my own several times.
There were many mistakes along the way, but I finally got it! I'm happy that I figured out how to puff up the matzo balls when boiling them. These light and fluffy matzo balls will amaze your family!
For this recipe, I used my Grandmother's Famous Homemade Chicken Soup recipe. It is easiest to go here and grab that recipe. I will include the recipe down below too in case you want to get it all in one place :-).
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.
- Light oil - I like to use avocado oil but any light oil will work well. Do not use olive oil.
- Fresh dill - fresh is so much better in this recipe than dried!
Recipe step by step directions:
Step 1: Add the matzo meal, dill, egg, seasonings, and oil to a bowl. Mix to blend.
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 boil and then drop the matzo balls into the boiling water. 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 5 more minutes then remove them and add them to your chicken soup.
This soup is served at many Jewish holidays including Passover, Rosh Hashanah, and Hanukkah.
Expert Tips and Recipe FAQ:
I have always wondered 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 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 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.
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.
- 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.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)