Chicken Soup With Matzo Balls - Gluten Free!

20 Balls
35 min

Last month we showed you how to make old fashioned chicken soup. Today we're doing one better with a recipe for the matzoh balls to accompany it. The best part is the matzoh balls are not only delicious in the soup, they're 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.

Chicken Soup With Matzo Balls - Gluten Free!

Recipe details

  • 20  Balls
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients

Matzoh Balls

  • ¾ cup matzo meal (grind Manischewitz GF Matzo-Style Squares in food processor)
  • 1 teaspoon kosher salt
  • 1 tablespoon salt (for the water)
  • ¼ tsp pepper
  • 3 large eggs
  • 4 tablespoons (1/4 cup) chicken fat (called schmaltz) or oil if you don’t have fat
  • (1/4 cup ground almonds + a tablespoon broth to moisten – optional)

Instructions


Mix eggs with the ‘schmaltz’, salt and pepper. Pour egg mixture into the dry mixture and gently mix with a fork. Don’t over mix or they may be tough.
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.
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.

Tips

  • How to Freeze These freeze really well. When I freeze the matzo balls, I never leave them in the broth. I put them on a tray and pop them into the freezer for an hour. Then I pile them into portioned out ziplock bags – about 4 to 6 to a bag so my husband and I can share them when we heat up the soup.
  • Reheat from Frozen Thaw both the matzoh balls along with the frozen soup in the fridge. Reheat the chicken broth first on medium heat and keep covered so the chicken soup doesn’t evaporate. I’ve forgotten to cover it on occasion and it can disappear fast into thin air! After the broth is hot, add the matzo balls and cook together for another 15 minutes (keep the pot covered) and serve.

Birdz of a Feather
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Comments

  • Excellent recipe! Instead of almonds, my family would use hazelnuts as well, depending what they may have had on hand. One of my favorite soups of all time. Sometimes I add in shredded chicken, dill or parsley and lots of carrots. Thank for sharing your recipe. An all around winner in my book.

    • Birdz of a Feather Birdz of a Feather on Nov 14, 2020

      Thanks Naomie! Great idea to substitute the nuts; I think there's a lot of varieties that would work :). I'm right there with you on favourite soups! You don't know how happy I was when they finally created gluten-free matzoh. I add chicken, dill and carrots too, but the matzoh balls really take it up another notch!

  • MH MH on Dec 14, 2020

    Great recipe. But readers be aware that most matzo or matzo meal on the market is not GF.

    • Birdz of a Feather Birdz of a Feather on Dec 14, 2020

      Thanks! That's true; very few are gluten free. You have to read the labels every time you shop. We've experienced products that were marked gluten free and then next time we shop they're not. You can't be too careful; manufacturers can change a product in a heartbeat.

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