What is Matzo and Its Significance?

Matzo, often spelled ‘matzah‘ or ‘mazzah‘, is a cornerstone of Jewish cuisine. It refers to an unleavened flatbread that holds profound historical and religious significance, particularly during the seven-day Passover festival. Its flatness and simple composition are a direct callback to the urgency of the Israelites’ exodus from Egypt, where there was no time for bread to rise.

During Passover, Jewish law dictates that leavened products, or grains considered self-leavening (known as chametz), are strictly prohibited. Matzo serves as a symbolic and practical substitute, reminding observers of the hurried journey to freedom.

Matzo meal, a key ingredient in matzo ball soup, is traditionally created by grinding these crispy Matzo flatbreads into a fine consistency, resembling flour. This meal then forms the base for the beloved dumplings.

What are Matzo Balls? A Culinary Tradition

Matzo balls, or matzah balls, are iconic Ashkenazi Jewish soup dumplings. These delightful spheres typically feature a simple yet effective blend of matzo meal, beaten eggs, water, and some form of fat or oil. The combination creates a unique texture that can range from delightfully firm to incredibly light.

Traditionally, these “bubby style” (grandma’s style) matzo dumplings are served in a rich chicken soup, taking center stage during the Passover Seder (also known as ‘The Feast of Unleavened Bread’). However, their comforting appeal transcends holidays, making them a popular dish enjoyed throughout the entire year.

Interestingly, the texture of matzo balls is a subject of much debate and personal preference! Depending on the recipe and desired outcome, they can be compact, dense matzo balls that sink gracefully to the bottom of the soup, often referred to as “sinkers.” Conversely, they can be crafted to be softer, fluffier, and lighter in texture, gently floating at the top of the soup – known as “floaters.” Our recipe aims for a delightful balance, offering a matzo ball that is neither too heavy nor overly airy.

Does Matzo Ball Soup Contain Gluten? The Gluten-Free Challenge

Like many comforting classic dishes such as chicken noodle soup or a hearty chicken casserole, matzo ball soup offers a satisfying combination of a wholesome starch and a nourishing protein. In this beloved dish, that means a clear, flavorful chicken broth, tender vegetables, and, of course, the signature matzo ball dumplings.

However, for individuals with Celiac disease or gluten intolerances, traditional matzo ball soup presents a significant challenge. This is because standard matzo meal, which is the primary component of matzo balls, is typically made from wheat or other gluten-containing grains. This makes classic matzo ball soup inherently unsafe for those adhering to a gluten-free diet.

The good news is that with the increasing prevalence of Celiac disease and various food allergies, coupled with the growing popularity of gluten-free diets, a wide array of gluten-free alternatives are now readily available. You can easily find gluten-free matzo meal, pre-made gluten-free matzo ball mix, and even gluten-free matzo ball soup mixes in many grocery stores and online. When preparing this soup for Passover, it is crucial to ensure that any gluten-free matzo meal used is specifically labeled as Kosher for Passover to adhere to religious dietary laws.

Why This Gluten-Free Matzo Ball Soup Recipe Works:

• Simple, Accessible Ingredients: You don’t need to search far and wide for exotic items. The ingredients for this gluten-free matzah ball soup recipe are straightforward and can be easily found at your local grocery store. It truly embraces the essence of classic chicken soup elevated with homemade matzo balls, now made friendly for everyone.
• Remarkably Easy to Make: Don’t be intimidated if this is your first time crafting matzo balls from scratch! Our homemade gluten-free matzo ball recipe is designed for simplicity. It’s as easy as combining a few ingredients to form a pliable dough, which you then divide into equal portions and shape into perfect spheres. These fresh matzo balls cook directly in your flavorful chicken soup, absorbing all the wonderful aromas and tastes. Once they’re plump and ready, simply serve and enjoy your culinary creation!
• Truly Gluten-Free and Dairy-Free: This is the best part for many! Our hearty soup is meticulously crafted to be 100% gluten-free and dairy-free. This means that individuals with Celiac disease, gluten sensitivities, or lactose intolerances can wholeheartedly indulge in this comforting bowl without any worry. It’s a taste of tradition made inclusive for all.
• Perfect for Passover: Adhering to Passover dietary laws is simple with this recipe. By using certified Kosher for Passover gluten-free matzo meal, you can enjoy this traditional dish without compromise during the holiday.
• Ultimate Comfort Food: There’s a reason matzo ball soup is often called “Jewish penicillin.” It’s incredibly soothing, especially when you’re feeling under the weather, but also perfect for a cozy family dinner or a festive gathering.

Ingredients You’ll Need for Your Homemade Soup:

Here’s a helpful visual overview of the key ingredients required to prepare this homemade gluten-free matzo ball soup recipe. Gathering your ingredients before you start cooking ensures a smooth and enjoyable process.

(For exact measurements, please scroll down to the printable recipe card at the very bottom of this post.)

Recipe Notes + Helpful Substitutions:

Understanding your ingredients and having options for substitutions can make your cooking experience even better. Here are some detailed notes and alternatives for this recipe:

• Gluten-Free Matzo Meal: This is the star of our gluten-free matzo balls! I highly recommend using a reputable brand of gluten-free matzo meal that is also certified Kosher for Passover if you are making this for the holiday. This ensures both dietary compliance and the best texture for your matzo balls.
• Eggs: Eggs play a crucial role as a binder, holding the matzo ball ingredients together and contributing to their structure. If your dough feels a bit too dry or crumbly, don’t hesitate to add an extra egg, or even just an egg white, to achieve the right consistency. The goal is a dough that can be easily shaped.
• Olive Oil: I personally love the subtle, fruity flavor that extra virgin olive oil imparts to the matzo balls and the soup. However, you have plenty of flexibility here! Feel free to use any other neutral-flavored vegetable oil you prefer, such as avocado oil or canola oil. For an even richer, more traditional flavor, you can use rendered chicken fat or duck fat, often known as schmaltz. Schmaltz adds an incredible depth of flavor that is highly prized in Jewish cooking.
• Salt: While I typically use fine table salt for consistency, you can easily substitute with sea salt, Himalayan pink salt, or Kosher salt. Just remember that coarser salts like Kosher salt may require a slightly larger quantity to achieve the same level of seasoning.
• Ground Black Pepper: A pinch of ground black pepper adds a lovely, subtle kick and aromatic depth. If you’re not a fan of pepper or are serving someone sensitive to it, feel free to omit it without compromising the core flavor of the soup.
• Baking Powder: We’re using a small amount of baking powder here to gently lighten the matzo balls, making them a little airier than dense “sinkers.” For an even lighter, fluffier texture (more like “floaters”), you can increase the amount of baking powder up to 1 teaspoon. Always ensure you use certified gluten-free baking powder to keep this recipe safe for Celiac and gluten-intolerant individuals.
• Chicken Breasts: I opt for skinless, boneless uncooked chicken breasts due to their lower fat content and ease of shredding. However, you can absolutely use chicken thighs or chicken legs if you prefer. They will add a slightly richer flavor to the broth and a different texture to the shredded chicken. Just be sure to adjust cooking times if using bone-in cuts.
• Chicken Broth: The quality of your broth significantly impacts the final taste of your soup. Whether you choose a homemade chicken broth for maximum flavor or a high-quality store-bought chicken broth or stock, ensure it’s one you enjoy. Look for low-sodium or unsalted options to control the seasoning yourself.
• Veggies: My preferred mix of fresh vegetables includes onions, carrots, celery, and garlic, as they create a classic aromatic base that enriches the soup’s flavor profile. Feel free to add other soup-friendly vegetables like parsnips, leeks, or even a handful of fresh spinach towards the end of cooking for added nutrients and color.

How to Make Gluten-Free Matzo Ball Soup (From Scratch, Step by Step):

Creating this delicious, comforting soup is simpler than you might think. Follow these easy steps for a homemade masterpiece:

1. Sauté the Aromatic Vegetables

Begin by heating the olive oil in a large skillet or Dutch oven over medium heat. Add your diced onions, chopped carrots, celery, and minced garlic. Sauté these aromatics for about 5 minutes, stirring occasionally with a spatula, until the vegetables begin to soften and release their fragrant flavors. This step builds the foundation of your soup’s rich taste.

2. Introduce Chicken and Broth

After the vegetables have softened, carefully place the two chicken breasts into the skillet. Pour in the chicken broth, ensuring the chicken is mostly submerged. If the broth doesn’t quite cover the fillets, add a little more broth or water until they are adequately covered. Bring the liquid to a medium boil and cook for approximately 20 minutes, allowing the chicken to become thoroughly cooked and tender.

3. Prepare the Gluten-Free Matzo Ball Mixture

While the chicken is simmering, turn your attention to the matzo balls. In a separate mixing bowl, place the gluten-free matzo meal. Create a small well in the center of the matzo meal and crack in the eggs. Then, add the specified amounts of water, olive oil, salt, pepper, and baking powder. This combination will form the dough for your fluffy matzo balls.

4. Knead the Matzo Ball Dough

Gently knead the ingredients together until they form a firm, cohesive dough. The mixture should hold its shape without being overly sticky. If you find the dough appears too dry or isn’t coming together well, you can incrementally add a very small amount of extra water, a teaspoon at a time, until you reach the desired consistency. Avoid over-kneading.

5. Form the Matzo Balls

Lightly wet your hands – this helps prevent sticking – and then take portions of the dough. Gently roll them into smooth, uniform balls, approximately 1 to 1 1/2 inches in diameter. Depending on your preferred size, you should be able to form between 9 to 12 matzo balls. Aim for consistency in size for even cooking.

6. Shred the Cooked Chicken

Once the chicken breasts are fully cooked and tender, use tongs to carefully remove them from the broth. Place them on a cutting board and, using two forks, shred the chicken meat into bite-sized pieces. This tender, shredded chicken will be a delicious addition to your soup. Return the shredded chicken immediately back into the simmering broth to keep it warm and infuse it with more flavor.

7. Cook the Matzo Balls in the Broth

Gently add the freshly shaped gluten-free matzo balls into the simmering broth with the shredded chicken. Ensure they are submerged. Cover the pan with a lid and allow the matzo balls to cook for another 5-7 minutes. During this time, they will absorb the broth, expand slightly in size, and become wonderfully tender. Do not overcrowd the pot; cook in batches if necessary.

8. Garnish and Serve Your Comforting Soup

Once the matzo balls are cooked through, your homemade gluten-free matzo ball soup is ready! Ladle generous portions into bowls. For a final flourish and a touch of fresh aroma, garnish each serving with small sprigs of fresh parsley or fresh dill before presenting it to your family and friends. Serve immediately and savor every spoonful of this comforting dish.

Dish by Dish Tips & Expert Tricks:

Elevate your gluten-free matzo ball soup to perfection with these handy tips and tricks:

• Achieving Floaters or Sinkers: The debate between dense “sinkers” and fluffy “floaters” is a classic! This recipe produces matzo balls that are delightfully tender, neither overly compact nor excessively airy. For a lighter, more buoyant matzo ball, you can increase the baking powder up to a full teaspoon. For truly ethereal floaters, consider replacing some or all of the water with seltzer water (club soda). The carbonation creates additional air pockets, resulting in an exceptionally light texture. If you prefer traditional, denser sinkers, you can reduce or even omit the baking powder.
• For a Perfectly Clear Broth: While cooking the matzo balls directly in the chicken broth infuses them with maximum flavor, it can sometimes make the broth slightly cloudy. If you prioritize a sparkling clear broth for an elegant presentation, you have an alternative. Poach your gluten-free matzo balls in a separate pot of salted water or plain broth until cooked through. Then, add them to individual bowls of the clear chicken and vegetable broth just before serving. This method keeps your soup visually pristine while still delivering delicious flavor.
• Adjusting Matzo Ball Size: Our recipe suggests dividing the mixture into 9-12 matzo balls for a medium size. However, feel free to adjust to your preference! You can make smaller, more numerous matzo balls, or opt for fewer, larger, and more substantial ones. Just remember that cooking times may vary slightly with different sizes – larger balls will need a few extra minutes.
• Storing Leftovers: Leftover gluten-free matzo ball soup is a treat! To store, ensure the soup has cooled completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat it gently in a pot or saucepan over medium-low heat until warmed through.
• Make-Ahead Matzo Balls for Convenience: Save time on busy days by preparing your homemade matzo balls in advance. After shaping the raw matzo balls, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to freezer-safe bags or an airtight freezer-safe container. They can be stored for up to 2-3 months. When ready to cook, thaw the frozen matzo balls overnight in the refrigerator before adding them to your simmering broth as per the recipe instructions.
• Serving Suggestions: This soup is a complete meal on its own, but you can enhance it further. Serve alongside a fresh green salad with a light vinaigrette, or with a slice of gluten-free challah (if observing Passover, ensure it’s certified GF for Passover). A sprinkle of paprika can also add a touch of color and a subtle smoky note.

Other Gluten-Free Soup Recipes to Love:

If you enjoyed this comforting gluten-free matzo ball soup, you’ll love exploring these other delicious, celiac-friendly soup recipes:

Gluten-Free Dinner Recipes to Enjoy:

Looking for more gluten-free meal ideas? These dinner recipes are sure to please: