Here’s a nut-free, grain-free, gluten-free (and on and on free!) version of matzo ball soup. It’s fairly simple and easy to make, given that it’s made up of chicken broth, herbs, and matzo balls. And it’s easy to make it vegetarian—just swap out the chicken broth for vegetable broth and the butter for oil.
Matzo balls are traditionally made with matzo meal, which is typically not grain-free. There are some brands of gluten-free matzo to be had, but it’s pretty challenging to find a source of matzo that is both grain-free and gluten-free.
To give you all your options, here’s a quick list of various dumpling recipes I’ve published that are also grain-free and gluten-free:
I’ve added some great tips in the recipe headnotes, so don’t forget to read them before you dive in.
Matzo Ball Soup {nut-free, grain-free}
Ingredients
- 4 large eggs
- ¼ cup unsalted butter melted
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ cup coconut flour
- 2 teaspoons dried herbs or 2 tablespoons fresh chopped herbs
- 8 cups chicken or vegetable broth
Instructions
- Preheat your oven to 350°F.
- Line a baking sheet with parchment paper or a nonstick baking mat.
- Add all the ingredients, except the chicken broth, to a mixing bowl and blend well with a spoon.
- Scoop 1 to 2 tablespoons of batter into a ball, roll in your hands and place on the baking sheet. Repeat for the remaining batter.
- Bake for 12 to 15 minutes or until they are no longer soft in the middle.
- Serve in bowls of very warm chicken broth or vegetable broth.
Oh my gosh so pumped for this! I miss matzo ball soup so much!! Thank you.
You’re welcome 🙂