Gluten-Free Matzo Ball Soup

Person with a bowl of matzoh ball soup
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Prep: 45 mins
Cook: 2 hrs
Cooling Time: 8 hrs 30 mins
Total: 11 hrs 15 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
682 Calories
31g Fat
43g Carbs
56g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 682
% Daily Value*
Total Fat 31g 40%
Saturated Fat 8g 42%
Cholesterol 280mg 93%
Sodium 406mg 18%
Total Carbohydrate 43g 15%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 56g
Vitamin C 9mg 43%
Calcium 102mg 8%
Iron 6mg 32%
Potassium 752mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


For the Chicken Soup:

  • 1 (3 1/2-pound) kosher chicken, cut into 8 pieces

  • 3 quarts water

  • 3 carrots, halved lengthwise and cut into pieces

  • 3 stalks celery, diced

  • 2 leeks, white parts only

  • 2 medium parsnips, peeled and chopped

  • 1 medium onion, finely chopped

  • 2 teaspoons black peppercorns

  • 1 bay leaf

  • 2 garlic cloves

  • Kosher salt, to taste

  • Ground black pepper, to taste

  • 2 tablespoons chopped dill

  • 2 tablespoons chopped chives

For the Gluten-Free Matzo Balls:

  • 4 large eggs, separated

  • 4 tablespoons gluten-free chicken stock

  • 1 tablespoon light olive oil

  • 1 1/4 cups gluten-free matzo meal

  • 1/4 to 1/2 teaspoon salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

Make the Chicken Soup

  1. Gather the ingredients.

  2. Pat the chicken breasts dry. As far as possible, remove skin and visible fat from chicken.

  3. Place chicken pieces, vegetables, peppercorns, bay leaf and garlic in a large Dutch oven and cover with water. Bring water to a boil, skimming the surface to remove the foam. Reduce heat and simmer for about an hour.

  4. Remove chicken and separate meat from bones. Set aside meat and refrigerate.

  5. Return bones to the broth and simmer for 30 minutes longer.

  6. Remove bones. Strain the chicken broth through a strainer into a large pot, pressing the vegetables to extract as much flavor as possible. Cool, cover, and refrigerate broth at least long enough to be able to remove fat from surface.

Make the Gluten-Free Matzo Balls

  1. Gather the ingredients.

  2. Separate egg whites and yolks. Place egg whites in a mixing bowl and whip until stiff peaks form. 

  3. In a separate bowl, whisk egg yolks, chicken stock, and olive oil.

  4. 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.

  5. Use a large spatula to gently fold half of the cracker crumb mixture into the egg whites.

  6. Next, gently fold half of the egg yolk mixture into the egg white-cracker crumb mixture.

  7. Repeat with remaining cracker crumbs and egg yolk mixture.

  8. Refrigerate for at least 30 minutes before cooking

Assemble the Matzo Ball Soup

  1. To serve, bring the chicken broth back to boiling.

  2. Add 1 cup of shredded chicken meat if desired.

  3. 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.

  4. Reduce heat to a simmer, drop in the matzo balls, cover with a tight-fitting lid, and simmer for 30 minutes, until matzo balls are heated through. Don't lift the lid to peek!

  5. Top with dill and chives, and serve!


  • For the matzo meal, you can use either store-bought or make matzo meal from homemade matzo crackers. Just crush one to one and a half 8-inch gluten-free matzo crackers to make matzo meal.
  • For the chicken stock, we recommend using fresh stock from the chicken soup, if you made it from scratch.
  • For convenience, both the homemade matzo crackers (and thusly, the meal) and the chicken soup can be made up to 2 days before serving your matzo ball soup.


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.