Chicken Soup With Matzo Balls - Gluten Free!

Skim the Fat

The secret to a delicious matzo ball is using the chicken fat; you could substitute plain ‘ol oil, but why would you want to?

Once you've made your broth, put it into the fridge until the next morning. Then take the soup out of the fridge and remove the solidified chicken fat from the top.

This recipe will make a fairly firm matzo ball with some bite. My grandmother always included the ground almonds, which I love, but when I’m going to be serving them to guests I leave that extra ingredient out (due to potential nut allergies).

The video below shows how easy it is to skim the fat and reheat the soup after freezing.

Simply mix all ingredients together, but don't over mix.

Cover the mixture and place it in the fridge for ½ – 1 hour. Don’t skip this step as the liquid needs to get absorbed to achieve the proper consistency before cooking.

Bring a large pot of salted water to a rolling boil on the stove.

After the matzo ball mix has chilled, lightly roll teaspoon fulls into 1″ balls. You may need to keep your hands damp to prevent the mixture from sticking.

I roll and lay them out on waxed paper all at once, but you could also drop them directly into the water if you roll fast. Gently separate them in the water if necessary to prevent sticking.

When all the balls are in the water and they float to the top, lower the temperature to low. Cover tightly and simmer for 25 minutes at a rolling simmer. DO NOT STIR. Remove from water with a slotted spoon and transfer the matzo balls with a slotted spoon to already heated broth. Simmer 15 minutes more in the soup.

These freeze and reheat exceptionally well. See the tips below for how to freeze and reheat from frozen.