Homemade Gluten-Free Matzo Ball Soup
Updated: Mar 3
Matzo balls are the base of matzo ball soup. Typically made from matzo meal, our gluten-free recipe is made with the highly nutritious, delicious, and allergy-friendly cassava root!
My childhood is loaded with memories of our house always being full of company visiting to celebrate all the different holidays. My mom would host almost every holiday every year, making everything homemade and serving a dining room table of people. One of those special celebrations was Rosh Hashanah.
We would gather with our family and friends who celebrated, enjoying all the traditional dishes, including Matzo Ball soup. The soup was my favorite soup as a child. I preferred it so much more over chicken noddle. If we went out to a Jewish deli, like Harold's New York Deli Restuarant or Golden's Deli in Staten Island (before it sadly shut down), there were two things we always needed to order: potato pancakes and matzo ball soup.
For those having a hard time finding gluten-free matzo balls without actual matzo, we hope this recipe found you well! I have had such a hard time finding matzo or matzo meal that is also free from all my food allergies, and I was sure I was not alone. Assuming we all want our favorite soup for our holiday celebrations, I am sharing this recipe for our homemade matzo balls and soup.
This gluten-free, nightshade-free matzo ball recipe is seasoned perfectly with onion, sea salt, garlic, and dill. We hope you enjoy it as much as we do!
Matzo Ball Soup
Creating the Matzo Balls:
The matzo ball recipe yields about 6 to 8 golf-ball-sized Matzo balls. For more or larger-sized Matzo balls, we suggest doubling to tripling the recipe.
½ cup cassava flour
1 tablespoon avocado oil or olive oil
¼ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon minced fresh dill or dried dill
To make the matzo ball dough - mix together all the ingredients in a large mixing bowl until they start to form a dough. Place in the fridge for about 30 minutes to up to 2 hours to chill.
Making the Soup:
2 tablespoon olive oil
2 cloves garlic, minced
1 yellow onion, diced
3 carrots, sliced
3 stalks of celery, thinly sliced
6 cups Kettle & Fire Broth
2 cups water
2 cups of spinach, optional
Sea salt and pepper, for taste
Half a package of gluten-free noodles, broken in halves, optional
Heat oil in a large pot. Sautee the garlic and onion, until the onion is translucent.
Add in the carrots and celery, and cook for about 5 minutes before adding in the broth and water.
Add in the spinach and season with salt and pepper.
Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
When the broth is done simmering, if you are adding in the noodles, you can do this now. We let our noodles cook for about 5-8 minutes before adding in the Matzo Balls.
Now that your Matzo Ball dough is chilled and your soup is simmered, it is time to combine the two and complete this dish!
Remove the Matzo Ball dough from the fridge and begin separating the dough into about a 1 tablespoon-sized ball, about the size of a ping pong or golf ball. I used a small cookie scoop to accomplish this step. Keep in mind that the Matzo Balls will grow a little in size when cooking in the broth
Drop the balls into the broth and allow them to cook untouched until they float to the surface. After all the matzo balls surface, simmer for another 5 minutes before cutting the heat and serving!