However you spell it, Matzoh or Matzo.... Delicious gluten free Matzo Ball Soup seemed impossible when I was first diagnosed with celiac disease. Would the Jewish holidays feel the same without Matzo Ball Soup? What would I make for my family to get over a cold? I made some attempts at homemade matzo balls and some turned out really well, but I couldn't seem to repeat the success.

Then it happened! I found Streits Gluten Free Matzo Ball Mix. I don't use their soup mix, only the mix for the Matzo Balls. The proper and preferred size and consistency of matzo balls is a hotly debated topic at any Jewish gathering. So I won't say that they will be perfect for all, but they turn out just soft enough and hold together perfectly. They aren't very dense in the middle, which should make many very happy with these. I am one of those odd balls, who liked a dense middle from my old wheat laden variety. Call me crazy, but I liked it. I haven't been able to replicate that with this gluten free matzo ball mix though.

Making the Matzo Balls

Begin by beating the eggs and olive oil together. Stir the packets of matzo ball mix into the wet ingredients with a fork. Once it is combined well, cover it and let it chill in the fridge for about 30 minutes. It will thicken during this time.

Remove the matzo ball mixture from the fridge and use a tablespoon or small cookie scoop to create evenly sized mounds that you can shape in your hands. Store these covered in the fridge until ready to cook them in the soup base. They can be made up to 2 days in advance.

Making the Soup

I use a canned or boxed chicken or vegetable broth for this soup. The flavor is kicked up with onion, garlic, carrots, celery and fresh dill or parsley. However, my family has requested that I skip the celery lately, so you won't see it in the pics! lol! Begin by sautéing the onions, carrots and celery in olive oil, then add in the garlic, salt and pepper. Heat until it becomes fragrant, then pour in the broth.

Turn the heat to high and once it comes to a boil, you can carefully transfer the matzo balls to the soup. Turn the heat down to medium high and cover the pot to trap in the moisture and let the matzo balls cook through. They will puff up quite a bit, almost doubling in size when they are fully cooked. Sprinkle in the fresh dill or parsley just as you begin to serve the soup.

Prepping for a Crowd

When making Mom's Best Matzo Ball Soup for a crowd, I make the matzo balls a day ahead. I also prep the onions, carrots, celery and garlic a day ahead and store them in the fridge. The day we are eating, I finish the soup just before guests arrive making sure that the matzo balls are added in at least 30 minutes before we will want to eat. Once the matzo balls are fully cooked, just turn the heat down to the lowest setting and leave it covered. It will hold for several hours like this. Add the dill or parsley when ready to serve. It is delicious every time. Feel free to add some shredded chicken to make this a heartier soup if you'd like as well!

More Gluten Free Deliciousness

Recipe

Mom's Best Matzo Ball Soup Feature Photo

Mom's Best Gluten Free Matzo Ball Soup

Mom's Best Gluten Free Matzo Ball Soup is warm & comforting with light matzo balls floating in a well-seasoned broth.

5 from 2 votes

Print Pin Rate

Prep Time: 20

Cook Time: 40

Matzo Ball Chilling: 30

Total Time: 1 30

Servings: people

Calories: 333kcal

Ingredients

2 packets Streit's Gluten Free Matzo Ball Mix - 1 box has 2 packets in it
4 eggs
6 tablespoon canola or olive oil - plus oil for cooking veggies
1 cup onion - chopped
1 cup carrots - diced or coins
1 cup celery - chopped
3-4 cloves garlic - finely chopped
Salt and Pepper - to taste
3 quarts vegetable or chicken stock - good quality or home made
1 tablespoon fresh dill or flat leaf parsley - finely chopped
1 cup shredded cooked chicken - *optional

Instructions

In a medium bowl beat the eggs and oil until well combined. Add the packets of matzo ball mix and stir well until combined completely. Cover with plastic wrap and let chill in the fridge for at least 30 minutes.
Once chilled, form the matzo dough into balls. I use a small scoop or tablespoon to keep them uniform in size. Cover with plastic wrap and put them in the fridge until ready to boil.
Meanwhile, in a large stock pot on medium heat, drizzle a little olive oil. Once it has heated up, add your onions, carrots and celery. Cook only until they soften slightly. Add the garlic and stir for a minute or two making sure it doesn't stick to the pan. Season with salt and pepper.
Add the vegetable or chicken broth and turn the heat up to high. Once it begins boiling, carefully add the matzo balls one by one using a long handled spoon. Cover, turning the heat to a low boil for 30 minutes.
If you want to add shredded cooked chicken, added it about 5 minutes before you are ready to serve. When you are ready to serve, add the dill or parsley.
Ladle into a bowl and sprinkle with more herbs if you'd like.

Nutrition

Comments

5 from 2 votes (2 ratings without comment)