Gluten Free Matzo Ball Soup

Just like grandma made it! This classic Gluten Free Matzo Ball Soup will become a family staple that is loved by all!

gluten free matzo ball soup

My Trusty Matzo Ball Soup Recipe 

My Classic Chicken Soup truly never fails. It’s a riff on my nanny’s classic soup, but rather then cooking on the stove for hours upon hours, we use the trusty Instant Pot (or slow cooker)! Adding fluffy gluten free matzo balls is the perfect addition, so let’s get to it!

Ingredients Needed

Scroll down for the full ingredient list and recipe!

Nanny’s Chicken Soup

  • Celery, Carrots, Onion, and Garlic: The start of any really great soup!
  • Chicken Pieces:  Bone-in, dark meat is always delicious and holds up really well, it also doesn’t become dry like the breast can. That’s why I like to use a whole chicken cut into pieces (ask your butcher!) or grab a variety of pieces: thighs, drumsticks, breasts…
  • Water: You can use broth too, but we make our own broth here so it’s not really needed.
  • Fresh Dill: The Jewish chicken soup essential!
  • Fine Sea Salt and Black Pepper: You’ll add, taste, and add more as desired, so keep them handy!

Matzo Balls

  • Gluten-Free Matzo Ball Mix:
  • Fresh Chopped Dill:
  • Black Pepper:
  • Salted Water:
  • Note: Sub avocado oil for vegetable oil

First of All: What is Matzo Ball Soup?

Matzo Ball Soup is a traditional Ashkenazi Jewish soup that is often served during Passover and other Jewish holidays throughout the year! It’s a chicken soup filled with delicious matzo balls, fresh herbs, and so much nostalgic flavor!

If you grew up eating matzo ball soup like my family, you either had dense matzo balls that didn’t float, or fluffy ones that float in your soup. For us, fluffy is the only way!

What is in Matzo Ball Mix?

Typically, a matzo ball is a mix of matzo meal, salt and pepper, onion powder, and garlic powder. Now, this can vary. This is why I like these two brands because they’re the cleanest I’ve found and are wonderful!

Why I Use a Mix vs. Making My Own

Now you know I’m all about making things homemade, after all, this is a food website! But I’m also about short cuts and sourcing good quality ingredients.

What I’ve found is that gluten free matzo meal on it’s own has additives and things in it, so why not doctor up a mostly clean matzo ball mix and save ourselves a headache!

I have found Streit’s gluten-free matzo ball mix and Yehuda gluten-free matzo ball mix to be the cleanest, and with the tips below (scroll down), they’ll be fluffy and delicious!

How I spruce up a matzo ball mix:

Add chopped fresh dill plus freshly cracked black pepper to the mix! Trust me!

Tips for Really Good Matzo Balls

Salt your water. This is critical! The matzo balls will soak up the water, so if it’s plain, they’ll taste plain. If it’s too salty, they will be too. Salting your water is very important! You don’t need to use broth if you salt correctly! Roughly 3 tablespoons of salt to 3 quarts of water will create the perfect matzo ball!

Add fresh herbs. It’s a game changer!

Let them set. Since we’re using a mix and sprucing it up, follow the package and let them sit/set.

Don’t undercook! If you want them fluffy, don’t undercook!

Cook them separate. I don’t recommend cooking them with your chicken soup!

Have Hard Matzo Balls?

If the mixture is used too soon, the matzo balls will fall apart when cooking. If the mixture rests for too long, they can end up very dense.

Fluffy matzo balls comes from the ratio of eggs to matzo meal and the mixing and resting process. Too much oil added to the mix will make them sink, hence why the box here is a helpful shortcut! Removing the cover while they cook will also affect them! Be patient with your matzo balls!

The Chicken Soup Itself AKA Jewish Penicillin

Growing up in a Jewish home, chicken soup was a staple (and still is) for holidays and anytime someone started to come down with something. I’ve eaten a lot of chicken soup in my day, and this is hands down my favorite. Plus, it’s literally the easiest recipe to throw together

It has all the flavors of your classic chicken soup just like grandma (or my nanny) used to make that would simmer for hours on hours. Packed with tons of veggies and tender chicken, this classic comfort soup is perfect for anytime you need to warm yourself up on a chilly day, a Jewish holiday, or to have in the freezer should a sickness strike.

For Passover, I like chopping the vegetables larger and more rough (like Nanny did it!), but you can dice as well!

Can you make this chicken soup with shredded chicken?

Yes! It won’t be quite the same as grandma made it, but just make the soup as directed and add the pre-shredded chicken or shredded rotisserie chicken at the end.

Chicken Soup On the Stove

  1. In a large pot, add in the chicken pieces, carrots, onion, garlic, and celery. Season with salt and pepper.
  2. Bring the soup to a boil over medium heat. Reduce the heat to a simmer, and add in the fresh dill.
  3. Cover and simmer until chicken is tender and the vegetables are soft.
  4. After about an hour, remove the chicken, shred chicken, discarding skin and bones (or save for future broth!).
  5. Adjust salt, pepper, dill as desired.
  6. Serve the soup with one or two matzo balls to each bowl, or cool down before storing in the refrigerator.

Chicken Soup in the Instant Pot

  1. Place veggies in the bottom of your Instant Pot. Top with chicken, herbs, and spices. Add 6 cups water.
  2. Push manual and let cook for 30 minutes. Let slow release or use quick release.
    1. NOTE 1: For frozen chicken, cook for 40 minutes.
    2. NOTE 2: For chicken breasts, cook for 23 minutes.
  3. Shred chicken, discarding skin and bones (or save for future broth!).
  4. Adjust salt, pepper, dill as desired.
  5. Serve the soup with one or two matzo balls to each bowl, or cool down before storing in the refrigerator.

Chicken Soup in the Slow Cooker

  1. Add all of the ingredients to the slow cooker.
  2. Cook on low for 8 hours.
  3. Shred the meat off of the chicken, and stir back into the soup.
  4. Adjust salt, pepper, dill as desired.
  5. Serve the soup with one or two matzo balls to each bowl, or cool down before storing in the refrigerator.

Tips for Really Good Matzo Soup

Use bone-in chicken pieces. We’re making broth here! The different pieces of chicken, fat and bones, not all boneless breasts, will create serious flavor.

Fresh dill will be your BFF. Dill is just quintessential in a classic matzo ball soup. If you don’ like dill, parsley would be a good addition.

Don’t skimp on salt and pepper. Keep it handy!

Add the matzo balls when serving. I do not recommend cooking the matzo balls and soup together.

If adding noodles, wait until serving to add, too!

Want to Add Noodles?

Go for it! In my experience, it’s better to add the cooked noodles directly to single hot bowl of soup, instead of to the whole pot! The noodles will continue to suck up the liquid of the soup in the pot and become waterlogged.

Storing, Reheating, and Freezing:

Store: Once cooled, store in the refrigerator for up to 5 days.

Reheat: Let simmer on the stove!

Freeze: Freeze the chicken soup without the matzo balls!

Can you Make Matzo Balls in Advance?

Matzo balls can be made 2 days ahead. Transfer to an airtight container along with a few tablespoons of broth and chill.

Other Soup Recipes To Add Matzo Balls To:

Other Passover Recipes To Try:

Watch The Video:

Print

Gluten Free Matzo Ball Soup

Just like grandma made it! This classic Gluten Free Matzo Ball Soup will become a family staple that is loved by all!

  • Author: Lexi
  • Prep Time: 00:10
  • Cook Time: 00:35
  • Total Time: 00:45
  • Yield: 6 1x
  • Category: Soup

Ingredients

Scale

Nanny’s Chicken Soup

  • 1 celery heart (4 or 5 stalks), roughly chopped
  • 3 large carrots, roughly chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 3-pounds of bone-in chicken pieces
  • 6 cups water
  • 1/4 cup chopped fresh dill, more for garnish
  • 1 teaspoon fine sea salt, more to taste
  • 1 teaspoon black pepper, more to taste

Matzo Balls

  • 1 box gluten-free matzo ball mix (see note)
  • 2 tablespoons fresh chopped dill
  • 1/2 teaspoon cracked black pepper
  • Salted water

 

Instructions

For The Soup in the Instant Pot (see post above for slow cooker and stove top):

  1. Place veggies in the bottom of your Instant Pot. Top with chicken, herbs, and spices.
  2. Add 6 cups water.
  3. Push manual and let cook for 30 minutes. Let slow release or use quick release.
    1. NOTE 1: For frozen chicken, cook for 40 minutes.
    2. NOTE 2: For boneless chicken breasts, cook for 23 minutes.
  4. Shred chicken, discarding skin and bones. Adjust salt and pepper as desired.
  5. Serve hot, or cool down before storing in the refrigerator.

For The Matzo Balls:

  1. Bring a large pot of salted water to a boil.
  2. Mix matzo ball mix as directed and add black pepper and dill.
  3. Dip your hands in cold water and make about 12 matzo balls. Let stand.
  4. Carefully place the matzo balls in the salted water (to avoid splatter).
  5. Cover and simmer about 30-40 minutes until soft.

Notes

Matzo Balls:

  • I have found Streit’s gluten-free matzo ball mix and Yehuda gluten-free matzo ball mix to be the cleanest, and with the tips in the post above, they’ll be fluffy and delicious!
  • Note: I sub avocado oil for vegetable oil.
  • Salt your water. Matzo balls will soak up the water, so if it’s plain, they’ll taste plain. If it’s too salty, they will be too. Salting your water is very important! You don’t need to use broth if you salt correctly! Roughly 3 tablespoons of salt to 3 quarts of water will create the perfect matzo ball!
  • Add fresh herbs. It’s a game changer!
  • Let them set. Since we’re using a mix and sprucing it up, follow the package and let them sit/set.
  • Don’t undercook! If you want them fluffy, don’t undercook!
  • Cook them separate. I don’t recommend cooking them with your chicken soup!

Nanny’s Chicken Soup:

  • For Passover, I like chopping the vegetables larger and more rough (like Nanny did it!), but you can dice as well!
  • Use bone-in chicken pieces. We’re making broth here! The different pieces of chicken, fat and bones, not all boneless breasts, will create serious flavor.
  • Fresh dill will be your BFF. Dill is just quintessential in a classic matzo ball soup. If you don’ like dill, parsley would be a good addition.
  • Don’t skimp on salt and pepper. Keep it handy!
  • Add the matzo balls when serving. I do not recommend cooking the matzo balls and soup together.
  • If adding noodles, wait until serving to add, too!

Keywords: gluten free matzo ball soup

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March 21, 2022

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