Gluten Free Matzah Ball Soup

You read that right! Gluten Free Matzah Ball Soup that's so tasty, Passover may never be the same.

Recipe by Amy Kritzer on March 29, 2016

Prep time: PT10M

Cook time: PT35M

Total time: PT45M

Rating

4.53 stars (44 reviews)

Keywords

Gluten Free, Gluten Free Bagels, Gluten Free Matzah Ball Soup, Gluten Free Matzo Ball Soup, Matzah Ball Soup, Paleo, Paleo Jewish Recipes, Paleo Matzah Ball Soup, Predominately Paleo, Yiddish Kitchen, Zenbelly, Meat

Ingredients

36 ounces (1L) water or chicken broth, for boiling the potatoes and matzo balls
1 pound (450g) Yukon gold or red bliss potatoes (about 2 large), peeled and sliced
2 large eggs
½ cup (50g) potato starch
1 tablespoon (15ml) olive oil, schmaltz or avocado oil
1 tablespoon (10g) fresh minced dill
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon onion powder

Cuisine

Passover

Steps

Combine the water or broth (I used broth) and sliced potatoes in a large pot and bring to a boil. Cook for 20 minutes, or until tender. Turn off the heat, remove the potatoes and allow them to cool for 10 minutes or so. Reserve the water in the pot- you’ll use it to cook the matzo balls.
While the potatoes are cooling, whisk together the eggs, potato starch, olive oil, dill, salt, black pepper and onion pepper. Once the potatoes have cooled off a bit, mash them into the egg mixture, making sure everything is well incorporated.
Bring the pot of water back up to a simmer. To make the matzo balls, you can either roll them into balls with your hands, about a heaping tablespoon each, or you can scoop the dough with a small cookie scoop with a lever.
Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup. I used chicken broth with carrots, celery and more dill!

Reviews

Lisa on 2026-04-01 (1 stars):
The mixture was so liquidy that I had to add a LOT more potato starch to make anything resembling balls. The texture came out so jelly-like and gross that I won’t be serving them at my Seder tonight. I wish it had worked.
Brianna on 2022-12-23 (5 stars):
I noticed your comment, as I only had tapioca starch on hand (from Brazilian cheese bread). So I used 1/4 cup of tapioca starch and made no other changes--the texture was great! Very similar to a traditional matzo ball.