Gluten Free Matzo Ball Soup

About three years ago, my father’s lady friend and her daughter bought the ingredients to make my father matzo ball soup. They were going to use a packaged matzao ball mix. They had to leave early because my father became ill. So, they never got a chance to make it. I decided to give it a go. Instead of making their gluten version, I developed this gluten free matzo ball soup recipe and dropped some off at their hotel before they left. They raved about it, though they had to add some additional salt. (My Dad was on a low-sodium diet at the time.) Enjoy!

Gluten Free Matzah Ball Soup


Yield: Serves 6

Gluten Free Matzah Ball Soup

Gluten free matzah ball soup that even gluten-eaters will enjoy.


    For the Chicken
  • 1 3/4 lb. chicken breasts, boiled and diced shredded
  • 4 cups filtered water
  • 1 Tablespoon olive oil
  • 1 cup thinly sliced carrots (large pieces, cut in half)
  • 3/4 cup finely chopped yellow onion
  • 7 cups gluten free low-sodium chicken broth (O Organics or Better Than Bouillon Organic)
  • 2 fresh cloves, minced (or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon ground thyme
  • Salt and pepper, to taste
  • 1 teaspoon sugar or pinch of stevia (optional)
  • For the Dumplings
  • 2 1/2 cups cold mashed potatoes (2.2 lbs. potatoes, peeled, cubed, cooked and mashed or blended in a food processor or mixer)
  • 1/2 cup white rice flour
  • 1/2 cup sorghum flour (or white or brown rice flour)
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Potato starch for dusting


    To Make the Soup:
  1. In a large pot add oil and saute onion and carrots for about 10 minutes.
  2. Add garlic and saute for 30 to 60 seconds.
  3. Add water and chicken and bring to a boil.
  4. Add cooked carrots and onion.
  5. While the chicken and carrots are cooking
  6. Remove chicken and shred or dice and add back to pot.
  7. Add thyme and stevia or sugar and simmer for about 30 minutes.
  8. To Make the Matzah Balls:
  9. Thoroughly combine mashed potatoes, egg and flours together.
  10. Salt and pepper, to taste.
  11. Form several round balls by dusting your hands with potato starch, using a little about 1 1/2 tablespoons of dough; add balls to a plate and freeze as you make them. (If the dough you're working with becomes too sticky place in freezer to chill. You may also pat them or roll them in some potato starch.)
  12. Using a slotted spoon drop your gluten free dumplings into the soup, keeping it at a slight boil. Simmer for 10 minutes over medium heat. Your dumplings will rise to the top.
  13. If desired, serve with crackers. I use Goldbaum's Flatbread Crisps.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.