Hi guys,

As much as I’m ready for summer or at least spring, it doesn’t seems like it is happening yet – well not at Michigan for sure. It is mid April at it is still snowing and very cold so therefore I decided it would be a great day for making this delicious soup which is a great comfort food for a snowy day.

There are tons of different ways of how to make a matzo ball soup and also options of adding chicken to it or just plain vegetarian. I make it both ways but today decided to make it vegetarian with fresh veggies like carrots, celery  and onion, and of course I had to make it Gluten Free.

Gluten Free Matzo Ball Soup

  • Servings: 12
  • Difficulty: Easy
  • Print

A comforting and savory, Jewish inspired gluten free soup, perfect for Paleo and other healthy lifestyles.


  • Chicken broth
  • Coconut flour – 1/2 cup
  • Almond flour – 1/2 cup
  • Tapioca flour – 1 cup
  • Salt – 1 tea spoon
  • Garlic powder – 1/2 teaspoon
  • Ghee – 4 tablespoons softened
  • Eggs – 6 large
  • Onion – 1 medium chopped
  • Celery – 1/2 cup chopped
  • Carrots – 3 medium cut in half circles
  • Cilantro – dry 2 teaspoons
  • Avocado oil


  1. Bring the broth to a simmer in a large pot and add the carrots with the celery  to cook on a medium heat until the veggies become soft and cooked
  2. Fry the onion in a pan with avocado oil and once gold in color, add it to the soup.
  3. Whisk the flours, salt and garlic powder in a large mixing bowl. Add the ghee and the eggs and mix very well
  4. With wet hands, create small balls size of ping pong balls and drop them to the soup. you should have about 15-18 balls. Reduce the heat to low and cook for about 15 minutes
  5. Add the dry Cilantro and cook for another 5 minutes

One thought on “Gluten Free Matzo Ball Soup

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