Moomah the Magazine
Gluten Free Matzah Ball Soup

Gluten Free Matzah Ball Soup

Whether you celebrate Passover or not, everyone loves a bowl of matzah ball soup. It oozes that home-made-New-York-feel-good feeling that you want every day. Grandma knows how to make it best. But don't think she will change her recipe to suit your now gluten-free needs. Tradition is tradition. Don't worry though-- Aida's got you covered so that you don't need to miss out, or have to explain "gluten-free" to Grandma... again!




• 3/4 cup Gluten-Free Matzo Meal
• 1 tsp baking powder
• 1/4 tsp seasoned salt (herbamare)
• 3 large eggs (whisked until frothy)
• 1 tbsp melted schmaltz
• 2 tbs grapeseed oil 
• 1 tbsp minced fresh dill (optional)
• 3-4 quarts soup broth (see recipe below) or salted water


MIX all dry ingredients together in a  small mixing bowl.
ADD schmaltz (rendered chicken fat) and oil to eggs and WHISK.
COMBINE wet ingredients with dry ingredients.
OPTIONAL: add chopped dill to mixture.
MIX ingredients together using a fork. Do not over mix.
REFRIGERATE for one hour.
KEEP a bowl of water by your side, to allow yourself to continuously wet your hands before rolling the mixture.
ROLL mixture into balls in the palm of your hands. We liked our balls smaller, and so we used a melon scoop to help form shape.
DROP balls into salted boiling water.
BOIL and COVER water at a gentle boil for 35-40 minutes. Do not peek for at least 30 minutes!  
DRAIN and ADD to soup.


Now it's time for soup! When serving matzo ball soup, add diced carrots, celery and parsnip to soup bowl and then ladel hot broth over. Gently add matzo balls and garnish with dill.

Download Recipe Card for Gluten-Free Matzo Balls >>

Posted in:

Share |

<< previous article

next article >>

Recent Comments

No one has commented yet... be the first!

Join the conversation!

Subscribe Now

Get each new issue of

Moomah the Magazine

delivered to you every fortnight

For Free!

  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • RSS
skip to site