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Matzo Ball Soup {coconut flour}

April 19, 2019 by Erica 8 Comments

Matzo Ball Soup

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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Cooking for the Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
The Healthy Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
4 from 1 vote

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. Once the soup is hot, simmer the matzo balls for about 5 minutes.
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

  • Please read the head notes for this recipe. I recommend baking the matzo balls and then placing them in the soup broth right before serving.
  • 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
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Filed Under: Dairy Free, Gentle & healing, Gluten Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Quick & Easy, Soup, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: chicken, coconut flour

Previous Post: « Almond Toffee Brownies {grain free}
Next Post: Rustic Chicken Parmigiana {quick & easy} »

Reader Interactions

Comments

  1. Pam

    February 25, 2023 at 7:31 pm

    4 stars
    I followed the recipe to the letter but wasn’t able to create balls. The ingredients made more of a liquid mess. So they were flat. Taste was good though.

    Reply
    • Erica

      February 25, 2023 at 7:50 pm

      Hi Pam. Did you bake them before adding them to the soup? And did you simmer then in the soup or just add them? Maybe they need to bake a bit longer. I’ve never had these fall apart when I bake them. They are finicky if you cook them in the broth. I mentioned this in the head notes to the recipe.

      Reply
  2. susan

    September 2, 2022 at 6:44 pm

    i wanted to try the soup method cause i thought that would be as close to what i’m used to. but i didn’t want to ruin the soup in case it didn’t work out. usually i cook matza balls (made with matza) in water that’s very salted. so i tried that with these. first i forgot about your instruction to gently place them in the water. so the 1st 2 “exploded”. then i reread your instruction and gently placed them. i covered them and brought the water to simmer. i wasn’t sure how long to cook them. what do you suggest?

    Reply
    • Erica

      September 3, 2022 at 9:13 am

      Hi Susan, I just added the time of 5 minutes if you want to simmer the matzo balls in the soup. Make sure the soup has been simmering so it is hot, and then gently drop the matzo balls in. Best wishes!

      Reply
  3. tash

    October 17, 2020 at 8:26 pm

    can i use normal flour instead of coconut flour?

    Reply
    • Erica

      October 18, 2020 at 10:09 am

      Coconut flour behaves very differently than AP flour so I’d use a recipe that calls for AP flour.

      Reply
  4. Carol Ann

    April 20, 2019 at 5:19 am

    Oh my gosh so pumped for this! I miss matzo ball soup so much!! Thank you.

    Reply
    • Erica

      April 20, 2019 at 8:37 am

      You’re welcome 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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