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–+ servings

Homemade Matzo Ball Soup

Finally, gluten free Homemade Matzo Ball Soup that tastes great and has the right consistency!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 40 minutes
chilling time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 190kcal

Ingredients  

  • 2 ounces 100% dried potato flakes - no added ingredients
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • 3 tablespoon olive oil
  • 2 tablespoon fresh dill - finely chopped & divided

For the Soup:

  • 2 tablespoon olive oil
  • 1 medium sweet onion - diced
  • 3 large carrots - peeled & diced
  • 2 large cloves fresh garlic - finely minced
  • 2 quarts chicken stock
  • 1 cup shredded cooked chicken - optional

Instructions

For the Homemade Matzo Balls:

  • Grind the potato flakes in a high speed blender, smoothie maker or food processor to break them down a bit. You don’t want a powder, just very small flakes.
  • In a medium mixing bowl, combine the ground potato flakes with the baking soda, baking powder, garlic powder, onion powder and salt.
  • In a small bowl, beat the eggs, oil and 1 tablespoon of the chopped fresh dill together with a fork.
  • Pour the egg mixture into the potato flake mixture and stir until combined well and there are no pockets of dry ingredients. Cover and let chill in the fridge for 30 minutes. The mixture will thicken as it chills.
  • In portions of approximately 2 teaspoons, roll the mixture into matzo balls. Set aside covered in the fridge until ready to cook.

For the Soup:

  • While the matzo ball mixture is chilling, heat 2 tablespoons of olive oil in a large stock pot over medium high heat. Add the onion and carrots. Stir from time to time until the onions are almost translucent. Then add the garlic and let that heat through and become fragrant.
  • Add the chicken stock to the pot and bring it to a boil over high heat.
  • Turn the heat back down to a low simmer and gently add matzo balls to the soup and let simmer for 20-30 minutes or until puffed and cooked through.
  • Add the cooked shredded chicken to the soup (optional) to heat it through just before serving. Sprinkle the soup with the remaining chopped dill when you are ready to serve.

Nutrition

Nutrition Facts
Homemade Matzo Ball Soup
Amount per Serving
Calories
190
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
64
mg
21
%
Sodium
 
1179
mg
51
%
Potassium
 
321
mg
9
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
9
g
18
%
Vitamin A
 
4599
IU
92
%
Vitamin C
 
10
mg
12
%
Calcium
 
55
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.