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.
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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 we love this gluten free matzo ball soup recipe:
- 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.
- 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.
- Easy: These matzo balls turn out to be fluffy and delicious.
If you love chicken soup, you will want to check out my popular gluten free chicken recipes! There is soup for everyone!
Easy and delicious! I added garlic powder and onion powder. I actually think these are better than the traditional matzah balls!”
nancy s., blog comment
Allergen Information:
This homemade matzo ball soup is gluten-free, dairy-free, nut-free, soy-free, and oat-free.
Are you ready to make this gluten-free matzo ball soup from scratch?
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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 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.
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Tips For Success
1. 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.
2. Use a light oil. I like using avocado or canola oil because they don’t change the flavor.
3. Be sure your water is boiling before adding the matzo balls.
Step-By-Step Photos and 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 make 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.
Storage:
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.
I recommend freezing this soup in Souper Cubes, pictured above. These are the best and they let you freeze single serving portions of soup. You can then put the frozen cubes of soup into a freezer safe zipper bag.
Frequently Asked Questions:
Yes, you can make the matzo ball soup the night before. You can prepare the soup as directed and place it in 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 through.
Unfortunately, matzo meal does have gluten. You need to make sure to buy a matzo meal that is labeled gluten-free.
More Delicious Gluten Free Soup Recipes:
- 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 creamy, and full of flavor!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Matzo Balls
Ingredients
Method
- In a large mixing bowl, combine 1 cup gluten free matzo meal, 3 large eggs, 3 tablespoons avocado oil, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 2 tablespoons fresh chopped dill.. Mix well. Let the matzo ball dough chill in the refrigerator for at least 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.
Nutrition
Notes
- 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.
Nutritional Disclaimer
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.
Tried this recipe?
Let us know how it was!
This recipe was updated from an older September 2019 post with more detailed instructions.
Easy and delicious! I added garlic powder and onion powder. I actually think these are better than the traditional matzah balls!
Thank you so much. Garlic powder and onion powder are great additions to these matzo balls!
I made this tonight, using ground matzoh crackers because I couldn’t find any gluten free matzoh meal. It turned out to be more firm than the boxed mix I usually buy. But I didn’t mind at all, I’m hoping with a more firm matzoh it won’t disintegrate. It was also easier to make than I expected. Thanks for posting this recipe!
I am so glad you tried the recipe, Cindy. I hope you and the boys are doing well. Next time, I wonder if you grind the matzoh crackers with a food processor would make them lighter?
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 :-).