Make the best gluten-free matzoh ball soup with rich homemade chicken broth, tender vegetables, shredded chicken, and light, 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, fresh herbs, and fluffy matzoh balls, this beloved Jewish soup is 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. It is a wonderful choice for anyone following a gluten-free diet and can also be served during Passover when every packaged ingredient is certified appropriate for the holiday.
The secret to the deep flavor of this soup is its slowly simmered homemade chicken broth. Whole chickens, fresh herbs, aromatic vegetables, garlic, and optional saffron cook together to create a beautifully fragrant base. Part of the cooked chicken is reserved, shredded, and returned to the finished soup with diced carrots, celery, dill, and parsley.
The matzoh balls are prepared separately so they remain tender and do not cloud the broth. Whipped egg whites give them a lighter texture, while chicken stock and rendered chicken fat add savory flavor. The result is an impressive yet comforting homemade soup that tastes as though it has been lovingly prepared in a family kitchen for generations.
Prep Time: 45 minutes
Cook Time: 4 hours 30 minutes
Chilling Time: 30 minutes
Total Time: 5 hours 45 minutes
Yield: 12 to 16 servings
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
¼ teaspoon high-quality saffron threads, optional
7 quarts water
For Finishing the Soup
4 cups carrots, cut into ¼-inch pieces
4 cups celery, cut into ¼-inch pieces
¼ cup fresh dill, finely minced
¼ 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
½ cup chicken broth
¼ cup rendered chicken fat, also called schmaltz, melted
½ 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
Step 1: Assemble the ingredients for the broth
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 and bring the broth to a boil
Pour 7 quarts of water into the stockpot. 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: Begin simmering the chicken broth
Reduce the heat until the broth maintains a gentle simmer. Leave the pot 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 developing 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 rather than 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 ¼ cup for the matzoh balls and 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 of kosher salt. Whisk until the mixture is 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 the egg whites into the matzo mixture
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 this 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 herbs and chicken
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 finished 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 every bowl receives plenty of chicken and vegetables. Garnish with additional dill or parsley if desired and serve immediately.
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 ¼ cup to use in 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.
