Gluten-Free Matzo Ball Soup

Person with a bowl of matzoh ball soup
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Ratings
  • Total: 2 hrs 15 mins
  • Prep: 30 mins
  • Cook: 105 mins
  • Yield: 4 to 6 servings G-F matzo balls

Gluten-free matzo ball soup is a delicious, homemade chicken soup made with fresh stock, loaded with fresh vegetables, and studded with homemade gluten-free matzo balls.

This comfort food in a bowl is perfect for rainy days, when you're feeling under the weather, or just need to curl up to something warm, filling and cozy. 

You can make your own gluten-free oat matzoh crackers to prepare the gluten-free matzo meal which is the key ingredient in gluten-free matzo balls. If you prefer, you also can purchase gluten-free matzo meal or crackers to use in this recipe.

Once you prepare the gluten-free matzo balls, simply simmer in fresh chicken stock for 30 minutes to bring all of the flavors together into a delicious, comforting soup.

Ingredients

  • 1 recipe low-fat chicken soup
  • 1 1/4 cup fresh gluten-free matzo meal (Store-bought OR make matzo meal from homemade matzo crackers. Crush one to one and a half 8-inch gluten-free matzo crackers to make matzo meal.)
  • 4 large eggs, separated
  • 4 tablespoons gluten-free chicken stock (use fresh stock from the chicken soup)
  • 1 tablespoon light olive oil
  • 1/4 - 1/2 teaspoon salt (to taste)

Steps to Make It

  1. Make one recipe of homemade chicken broth and one recipe of gluten-free oat matzo crackers. For convenience, both recipes can be made up to 2 days before serving your matzo ball soup.

  2. Separate egg whites and yolks. Place egg whites in a mixing bowl and whip until stiff peaks form. In a separate bowl, whisk egg yolks, chicken stock, and olive oil.

  3. Place gluten-free oat matzo crackers in a plastic bag and use a rolling pin to crush to fine crumbs. For finer crumbs, place crushed crackers in a clean coffee bean grinder and pulse 2 times. Add salt and pepper to crushed matzo cracker crumbs and stir to combine.

  4. Use a large spatula to gently fold half of the cracker crumb mixture into the egg whites. Next, gently fold half of the egg yolk mixture into the egg white-cracker crumb mixture. Repeat with remaining cracker crumbs and egg yolk mixture.

  5. Refrigerate for at least 30 minutes before cooking

  6. For easy, round matzo balls, use a 1/8 cup-capacity ice cream scoop to form balls or form matzo balls using a rounded heaping tablespoon of matzo dough.

  7. Drop matzo balls into simmering chicken soup and cover with a tight-fitting lid. Simmer for 30 minutes and don't lift the lid to peak!

Reminder

  • Always make sure your work surfaces, utensils, pans and tools are free of gluten.

  • Always read product labels. Manufacturers can change product formulations without notice.

  • When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Edited by Stephanie Kirkos