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Gluten Free Matzo Balls

Sandi Gaertner
An easy gluten free matzo balls recipe that tastes delicious in Grandma's Homemade Chicken Soup.
4.94 from 16 votes
Prep Time 10 mins
Cook Time 10 mins
Additional Time 30 mins
Total Time 50 mins
Course Gluten Free Soup Recipes
Cuisine American
Servings 10 matzo balls
Calories 56 kcal


  • 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.


  1. There are two brands of gluten free matzo meal. One by Maneschevitz and the other by Yehuda.
  2. The matzo balls you form should be small as they will grow in size when boiling.
  3. Fresh dill is so much better in this recipe than dried.
  4. These gluten free matzo balls will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 56kcalCarbohydrates: 1gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 49mgSodium: 135mgPotassium: 18mgSugar: 1gVitamin A: 77IUCalcium: 7mgIron: 1mg
Keyword gluten free matzo ball soup recipe, gluten free matzo balls
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