Gluten Free Matzo Ball Soup is a flavorful and comforting soup that’s best enjoyed all year round!
My husband loves matzo ball soup and has since he was a kid. For as long as I can remember, any time he would get a cold he’d ask for matzo ball soup. After a few years of driving to a deli to pick some up, I decided it was time that I learned to make some. We experimented together for a while and finally came up with a delicious recipe. Of course, being the matzo ball soup expert that my husband was and is, he had to be the ultimate taste tester 🙂 .
After becoming a gluten free house we had to tinker with the recipe to make it gluten free. Some recipes are more difficult to convert than others, and I remember not knowing how this one would turn out. However, I was pleasantly surprised when I found gluten free certified matzo ball mix at the supermarket. It’s made by Streit’s and it’s Kosher for Passover, free of hydrogenated oil, and has no added MSG. Oh, and did I mention that the matzo balls taste great? Because they do.
We recently made a large batch for the whole family during cold and flu season and my kids both really enjoyed it. I hadn’t realized that matzo balls, vegetables and chicken are so soft in this recipe that it also makes ideal toddler and baby food.
So, if you’re celebrating Passover in a couple of weeks or if you’re looking for a hearty, wholesome soup that will satisfy the whole family I hope you’ll try this recipe. To those celebrating the holiday, I hope you have a very Happy Passover!
Gluten Free Matzo Ball Soup
- 2 lbs. organic boneless skinless chicken breasts and thighs
- 1 quart organic chicken broth make sure this is GF
- 2 cups sliced carrots
- 2 cups chopped yellow onion
- 2 cups sliced celery
- 2 tbsp parsley
- Salt to taste
- Pepper to taste
- 1 tsp olive oil
- 1 package of Streit's matzo ball mix
- 2 large eggs
- 3 tbsp of safflower oil
Add olive oil to large pot on stove top and turn to medium heat.
Cut the chicken breasts into quarters.
Add chicken breasts and thighs to large pot and cook until the outsides are a light brown.
Meanwhile, slice the carrots and celery, and chop the onion finely.
Add the vegetables and chicken broth to the pot.
Cover and reduce heat to low.
Cook for 1.5 hours.
Meanwhile, when the soup has about 45 minutes left to go combine the eggs, matzo ball mix and safflower oil and mix it well.
Refrigerate the matzo ball mixture for 15 minutes.
Bring a large pot of water to a boil.
Form the matzo ball mixture into balls and add them to the boiling water.
Cover the pot, reduce the heat to simmer and cook for 30 minutes.
Once the soup has cooked for 1.5 hours, remove the chicken from the pot and pull it.
Add the pulled chicken back to the pot of soup and add the matzo balls.
Add parsley, salt and pepper to taste.
- Freezer Suggestion: The soup freezes really well, so make extra and store it in your freezer until the next time you'd like it. I recommend removing the matzo balls before you freeze leftovers and then making fresh matzo balls each time you serve the soup.
- Baby Food Tip: Set some of the broth aside when you’re finished and use it to add vitamins and flavor to your favorite green vegetable purees for your baby. They will love it and you will feel great watching them eat their healthy greens.