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Gluten Free Matzah Ball Soup

Gluten Free Matzah Ball Soup

Amy Kritzer
You read that right! Gluten Free Matzah Ball Soup that's so tasty, Passover may never be the same.
4.58 from 28 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Soup
Cuisine Passover
Servings 6 -8 servings (about 20 dumplings)


  • 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


  • 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!
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