Matzo Balls 3.0

Gluten Free Matzo Balls for your holiday chicken soup~ Hooray! Being gluten free was always so disheartening around the Jewish holidays because there wasn’t any Gluten Free matzo to be found…That’s all changed!

Fast forward a couple of years, and now Yehuda has done us proud! A gluten free matzo that actually tastes better then the traditional gluten full brands! So for all our traditional recipes, we are back in business baking our Nana’s and Auntie’s famous Jewish holiday recipes! The first one, matzo ball soup! OY VEY!

Last years “balls” came pretty good using the Gluten Free matzo ball mix…However Pegs decided to try making her own scratch version.  Ina Garten’s gluten FULL recipe was Peg’s inspiration.  She turned Ina’s recipe into a Gluten Free one. The result, pretty darn tasty, light and fluffy! Momma Evy would be proud!  YEE-HUU-DA!

Today Peg’s continues to improve upon this recipe. Now adding a tiny bit more flavor and helping with the “structure” of the ball, we think this 2018 version is another winner! So please let us know what you think!

For best flavor reheat the matzo balls in chicken stock. 

Ingredients for gluten free matzo balls:

3 large eggs
1 Tbsp.  chicken broth (Our recipes OR we love Imagine’s No-Chicken Broth)
2 Tbsp.  rendered chicken fat, melted (saved from your stock), ghee, or sunflower oil

1 Tbsp mashed cooked onion from the stock. This added great flavor.

1 Tbsp. masked carrots from the stock. (optional)
1 Tbsp. minced fresh parsley (optional)
1 tsp. Kosher or Celtic sea salt
3/4 cup GF matzo meal or crushed GF matzos measuring 1 cup.

1/4 tsp. baking soda

1/4 C of Streit’s GF Matzo ball mix OR 1/4 C potato starch

1 pinch of fine ground pepper (black or white) (optional)

Method for making gluten free matzo balls:

  1. Mix together the egg yolks, chicken broth, chicken fat, parsley, mashed carrots, onion and salt.
  2. Stir in the matzo meal.
  3. In a separate bowl whip the egg whites with a pinch of salt until they are stiff.
  4. Using a spatula, gently fold the egg whites into the matzo mixture until smooth.
  5. Refrigerate for at least 20-30 minutes or until the mixture is firm.
  6. Use a small wetted ice cream scoop or form matzo balls into the size of a golf ball with wetted hands. (they are sticky and grow as they cook),
  7.  Drop them carefully into simmering water, not a rolling boil.
  8. Cover and cook for 30 minutes. The balls expand and grow almost twice their size. Do not open the lid.
  9. After 30 minutes, remove the balls into a large container or bowl.
  10. Keep them covered in water so they don’t dry out.
  11. Before serving, warm them in your chicken soup and then serve.

Here’s to a Happy and Sweet New Year!


Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

1 Comment

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We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


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