You read that right! Gluten Free Matzah Ball Soup that’s so tasty, Passover may never be the same.
And I’m not talking about subbing out matzah meal for gluten free matzah meal either. These balls are the real deal!
My friends Jennifer of Predominately Paleo and Simone of Zenbelly just could not find gluten free versions of their favorite Jewish foods (I’m talking challah, rye bread, rugelach), so they set out to make an e-book to help out others with sensitivities to gluten get their babka fix.
Well, it was so successful, that now it’s a real hold in your hands cookbook! The New Yiddish Kitchen has over 100 Paleo versions of your favorite Jewish food. Bialys and knishes and even black and white cookies!
I got to meet Jennifer and Simone in real life (beyond just Internet friends) when they were in Austin for a conference. They were super sweet and invited me into their (Air B&B) home, let me be in their cookbook trailer and even fed me gluten free bagels! Obviously I was skeptical, but their bagels were so delicious! I’d buy their book just for this recipe. For real. Anyhoo, back to the soup. I think the secret to really good matzah ball soup (or any soup for that matter) is really good broth. I always make mine from scratch with a quality kosher/organic chicken and lots of veggies. (Here is my chicken broth recipe). Sometimes I throw in some leeks or parsnips too. For kicks! You can totally use vegetable broth and make this vegetarian.
Hello, lover. Using Yukon golds in place of matzah meal makes them gluten free but they have a nice chew that resembles actual matzah balls! Plus, I’m a fan of all that dill.
Steamy.
Ta da! Perfect to serve your gluten free guests, or heck, even gluten eating guests. Along side some Creamsicle Macaroons.
Reprinted with permission from The New Yiddish Kitchen!
Gluten Free Matzah Ball Soup
Ingredients
- 36 ounces (1L) water or chicken broth, for boiling the potatoes and matzo balls
- 1 pound (450g) Yukon gold or red bliss potatoes (about 2 large), peeled and sliced
- 2 large eggs
- ½ cup (50g) potato starch
- 1 tablespoon (15ml) olive oil, schmaltz or avocado oil
- 1 tablespoon (10g) fresh minced dill
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Instructions
- Combine the water or broth (I used broth) and sliced potatoes in a large pot and bring to a boil. Cook for 20 minutes, or until tender. Turn off the heat, remove the potatoes and allow them to cool for 10 minutes or so. Reserve the water in the pot- you’ll use it to cook the matzo balls.
- While the potatoes are cooling, whisk together the eggs, potato starch, olive oil, dill, salt, black pepper and onion pepper. Once the potatoes have cooled off a bit, mash them into the egg mixture, making sure everything is well incorporated.
- Bring the pot of water back up to a simmer. To make the matzo balls, you can either roll them into balls with your hands, about a heaping tablespoon each, or you can scoop the dough with a small cookie scoop with a lever.
- Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup. I used chicken broth with carrots, celery and more dill!
24 Comments
Can you make these in advance?
Can you cook the matzoh balls in advance and reheat in the soup? Thanks for this. My celiac friend can enjoy matzoh ball soup again!
Enjoy! I had some leftovers, but they got a little mushy.
[…] Matzah Ball Soup […]
[…] 12. Grain Free Matzo Ball SoupYes, you learn that proper—that is matzo ball soup that’s paleo pleasant! The matzo balls are made with white potatoes and potato starch (so, an occasional indulgence) and served in a scrumptious hen soup with hen, carrots, celery, and dill. […]
I’m following the recipe which says for 3x to measure 3 lbs of potatoes but with all the other ingredients it doesn’t seem thick enough. You mentioned to someone else to double the recipe would be 4 lbs potatoes but your calculator for triple the recipe is only 3 lbs potatoes and for double the recipe it’s only 2 lbs potatoes.
Ah sorry, that should be 2 pounds to double the recipe. You could add more potato starch if they aren’t coming together.
Matzo Ball soup Recipe …. without matzo meal?????
It’s a great gluten free option!
Can I use the GF matzo? Can I mix it in with the potatoes?
This is an option to make gluten free matzo balls without the mix. I would do either/or.
[…] 12. Grain Free Matzo Ball Soup Yes, you read that right—this is matzo ball soup that’s paleo friendly! The matzo balls are made with white potatoes and potato starch (so, an occasional indulgence) and served in a delicious chicken soup with chicken, carrots, celery, and dill. […]
Made them and my gluten free daughter loved them. Thanks for the recipe and inspiration 🙂
I made two batches and ran out of potato starch, so I subbed half with tapioca starch, and it was too sticky to work with, so stay with potato starch.
So glad she liked them!
I noticed your comment, as I only had tapioca starch on hand (from Brazilian cheese bread). So I used 1/4 cup of tapioca starch and made no other changes–the texture was great! Very similar to a traditional matzo ball.
So glad you liked it and that that worked for you!
Hi, can I use cornstarch instead of potato starch?
No, that wouldn’t work.
I’m doubling it and confused about the measurements. Should I ignore the second (metric) measurement or is that in addition to the first measurement? For example it says 2lb 450g potatoes.
The measurements are in grams or cups so just take one of those and double it. So you want 2 lbs of potatoes total.
Can I make these in advance and freeze until i use them?
I haven’t tried to freeze these before but they should work! I would freeze separate from broth.
The mixture was so liquidy that I had to add a LOT more potato starch to make anything resembling balls. The texture came out so jelly-like and gross that I won’t be serving them at my Seder tonight. I wish it had worked.
Oh no sorry! This isn’t my recipe but it turned out great when I made them!