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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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Soup
Keyword: gluten free matzo ball soup
Servings: 6
Author: Lexi


  • 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


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

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

For The Matzo Balls:

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


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!