Make the best gluten-free matzoh ball soup with rich homemade chicken broth, tender vegetables, shredded chicken, herbs, and fluffy matzoh balls.
Few dishes offer the same warmth and comfort as a steaming bowl of homemade matzoh ball soup. With its rich golden broth, tender vegetables, juicy shredded chicken, aromatic herbs, and fluffy matzoh balls, this beloved Jewish soup makes a satisfying meal for holidays, family gatherings, and chilly evenings at home.
Often affectionately called Jewish penicillin, matzoh ball soup has been served for generations as a nourishing dish that brings families together. This gluten-free version preserves the familiar flavors and comforting textures of the traditional recipe while using certified gluten-free matzo meal.
The secret to the soup’s deep flavor is its slowly simmered homemade chicken broth. Whole chickens, chicken breasts, fresh herbs, aromatic vegetables, garlic, and optional saffron cook together to create a beautifully fragrant base. Some of the cooked chicken is reserved, shredded, and returned to the finished soup with diced carrots, celery, dill, and parsley.
The gluten-free matzoh balls are cooked separately so they remain tender without clouding the homemade broth. Whipped egg whites give them a lighter texture, while chicken broth and rendered chicken fat add savory flavor. The result is an impressive yet comforting soup that tastes as though it has been lovingly prepared in a family kitchen for generations.
Ingredients
For the Homemade Chicken Broth
3 roasting chickens, about 5 pounds each
2 packages bone-in chicken breasts
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut into thirds
4 parsnips, unpeeled and halved, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
1/4 teaspoon high-quality saffron threads, optional
7 quarts water
For Finishing the Soup
4 cups carrots, cut into 1/4-inch pieces
4 cups celery, cut into 1/4-inch pieces
1/4 cup fresh dill, finely minced
1/4 cup fresh parsley, finely minced
Reserved shredded chicken breast meat
Prepared gluten-free matzoh balls
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Gluten-Free Matzoh Balls
4 extra-large eggs, separated
1/2 cup chicken broth
1/4 cup rendered chicken fat, also called schmaltz, melted
1/2 cup fresh parsley, finely minced
2 teaspoons kosher salt
1 cup certified gluten-free matzo meal
Pinch of kosher salt, for beating the egg whites
Directions
Step 1: Assemble the Broth Ingredients
Place the roasting chickens, chicken breasts, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, kosher salt, peppercorns, and saffron in a large 16- to 20-quart stockpot.
Step 2: Add the Water
Pour the water into the stockpot and bring the mixture to a boil over high heat.
As it begins to boil, use a spoon or fine-mesh skimmer to remove any foam that collects on the surface.
Step 3: Simmer the Chicken Broth
Reduce the heat until the broth maintains a gentle simmer. Leave the stockpot uncovered and cook for 1 hour.
Step 4: Reserve the Chicken Breast Meat
Carefully remove two of the chickens and the additional chicken breasts from the stockpot. Allow them to cool until they are safe to handle.
Remove the breast meat, place it in a covered container, and refrigerate it until you are ready to finish the soup.
Step 5: Continue Cooking the Broth
Return the remaining bones and carcasses to the stockpot. Continue simmering the broth uncovered for another 3 hours. Keep the heat low enough to maintain a gentle simmer instead of a rapid boil.
Step 6: Strain and Chill the Broth
Carefully pour the broth through a large colander or fine-mesh sieve into a clean container. Discard the cooked vegetables, herbs, skin, and bones.
Refrigerate the strained broth until it is completely chilled.
Step 7: Reserve the Chicken Fat
Once the broth is cold, lift the solidified chicken fat from the surface. Reserve 1/4 cup for the matzoh balls. Discard or refrigerate the remaining fat for another use.
Step 8: Combine the Matzoh Ball Ingredients
Place the egg yolks in a medium bowl. Add the chicken broth, melted schmaltz, minced parsley, and 2 teaspoons kosher salt. Whisk until smooth and evenly combined.
Step 9: Add the Gluten-Free Matzo Meal
Gradually stir the certified gluten-free matzo meal into the egg yolk mixture.
Mix only until no dry patches remain.
Step 10: Whip the Egg Whites
Place the egg whites in a separate clean bowl. Add a pinch of kosher salt and beat until soft peaks form.
Step 11: Fold in the Egg Whites
Gently fold the whipped egg whites into the matzo meal mixture. Use a light hand and stop folding as soon as the mixture is evenly combined. Avoid overmixing because it can make the matzoh balls dense.
Step 12: Chill the Matzoh Ball Mixture
Cover the bowl and refrigerate the mixture for 15 to 30 minutes, or until it is firm enough to shape.
Step 13: Shape the Matzoh Balls
Bring a large pot of lightly salted water or chicken broth to a gentle simmer.
Dampen your hands with cool water and gently shape the chilled mixture into 18 to 20 evenly sized balls.
Step 14: Cook the Matzoh Balls
Carefully lower the matzoh balls into the simmering liquid. Cover the pot and cook for about 30 minutes. Avoid lifting the lid frequently while they cook.
The matzoh balls are ready when they have expanded and are tender in the center.
Step 15: Warm the Homemade Broth
Remove the chilled broth from the refrigerator and transfer it to a large stockpot. Bring it to a gentle simmer over medium heat.
Step 16: Cook the Fresh Vegetables
Add the diced carrots and celery to the simmering broth. Cook for about 5 minutes, or until the vegetables are tender but not mushy.
Step 17: Add the Chicken and Herbs
Shred the reserved chicken breast meat into bite-sized pieces. Stir the chicken, minced dill, and minced parsley into the soup. Simmer for several minutes, or until the chicken is heated through.
Step 18: Season the Soup
Taste the soup and add more kosher salt and freshly ground black pepper as needed.
Step 19: Assemble and Serve
Place two warm gluten-free matzoh balls in each serving bowl. Ladle the hot chicken soup over them, making sure each bowl receives plenty of chicken and vegetables.
Garnish with additional dill or parsley if desired and serve immediately.
Notes
Use certified gluten-free matzo meal and verify that every packaged ingredient is gluten-free.
If preparing this recipe for Passover, choose products specifically certified for Passover as well as gluten-free.
For the richest flavor, prepare the chicken broth one day in advance.
Refrigerating it overnight allows the flavors to develop and makes the solidified fat easier to remove.
Do not discard all the chicken fat after chilling the broth. Reserve at least 1/4 cup for the matzoh ball mixture.
High-quality saffron gives the broth a warm golden color and subtle depth of flavor, but the soup will still be delicious without it.
Shape the matzoh balls gently and avoid packing the mixture tightly. Light handling helps create a tender, fluffy texture.
Cook the matzoh balls in a separate pot when you want the finished chicken broth to remain especially clear.
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
For the best texture, refrigerate the matzoh balls separately from the broth and combine them when reheating.
The broth and cooked matzoh balls may be frozen separately for up to 3 months. Thaw them overnight in the refrigerator before reheating.
