Light, fluffy, and packed with traditional flavor, these gluten-free matzoh balls are the perfect addition to homemade chicken soup. Made with certified gluten-free matzo meal, fresh parsley, rich schmaltz, and eggs, this recipe creates tender matzoh balls that are ideal for Passover or any comforting family meal. Whether you are following a gluten-free lifestyle or simply looking for a delicious twist on a classic favorite, these homemade gluten-free matzoh balls deliver authentic taste and texture.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
6 to 8 servings
4 extra-large eggs, separated
½ cup chicken stock
¼ cup rendered chicken fat (schmaltz), melted
½ cup fresh parsley, finely minced
2 teaspoons kosher salt
Pinch of kosher salt
1 cup certified gluten-free matzo meal
Prepare the Matzoh Ball Mixture
Separate the eggs into two large mixing bowls. Place the yolks in one bowl and the whites in another.
Add the chicken stock, melted schmaltz, parsley, and 2 teaspoons kosher salt to the egg yolks. Whisk until the mixture is smooth and well combined.
Stir in the certified gluten-free matzo meal and mix thoroughly. Set aside while preparing the egg whites.
Whip the Egg Whites
Add the pinch of kosher salt to the egg whites.
Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form. This step helps create light and fluffy gluten-free matzoh balls.
Gently fold the whipped egg whites into the matzo mixture. Use a spatula and fold carefully to avoid deflating the egg whites.
Cover the bowl and refrigerate for at least 30 minutes. Chilling helps the mixture firm up and makes it easier to shape.
Shape the Matzoh Balls
Bring a large pot of lightly salted water or chicken broth to a gentle simmer.
Wet your hands with cold water and form the chilled mixture into balls approximately 1½ inches in diameter. Avoid packing them too tightly, as they will expand during cooking.
Cook the Matzoh Balls
Carefully place the matzoh balls into the simmering liquid.
Cover the pot with a tight-fitting lid and cook for 35 to 40 minutes. Avoid lifting the lid during cooking, as this can affect the texture.
The matzoh balls are done when they are puffed, tender, and cooked through.
Serve
Remove the matzoh balls with a slotted spoon and place them directly into bowls of hot gluten-free chicken soup.
Garnish with additional fresh parsley if desired and serve immediately.
Refrigerating the mixture before shaping is essential for achieving the proper texture.
Cooking the matzoh balls in chicken broth instead of water adds even more flavor.
These gluten-free matzoh balls can be prepared a day in advance and stored in the refrigerator until ready to serve.
Leftover matzoh balls can be refrigerated in broth for up to 3 days and gently reheated before serving.
This recipe is perfect for Passover, holiday gatherings, or anytime you crave a comforting bowl of homemade chicken soup with fluffy gluten-free matzoh balls.
