Matzo Ball Soup {coconut flour}

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:

• Matzo ball soup made with almond flour
• Vegetarian dumplings and chicken dumplings

I’ve added some great tips in the recipe headnotes, so don’t forget to read them before you dive in.

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As featured in

Cooking for the Specific Carbohydrate Diet

The Healthy Coconut Flour Cookbook

Matzo Ball Soup {coconut flour}

If you’d prefer, you can cook the matzo balls in the soup instead of baking them in the oven. They are a bit more delicate this way, and can fall apart more easily when doing this, but they do come out quite tender. To cook them in the simmering broth, place them in the freezer for at least 10 minutes to get them firm and then gently lower them into the broth using a spoon.

To make this vegetarian, use oil in place of butter and vegetable broth in place of chicken broth.

Servings: 4 servings

Calories: 228kcal

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

US Customary - Metric

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.

Nutrition

Calories: 228kcal | Carbohydrates: 7g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 217mg | Sodium: 2022mg | Potassium: 445mg | Fiber: 3g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 2mg