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Eat Clean Comfort Food: A Quick & Gluten-free Matzo Ball Soup Recipe

Matzo ball soup is a classic dish that’s easy to make at home. It’s also super simple to create a gluten-free, vegan version. If you’re looking for a simpler, healthier way to enjoy this delicious comfort food, try this quick, easy, gluten-free matzo ball soup recipe. You don’t have to wait hours for the broth to simmer — it’s ready to eat in under an hour.

What Is Matzo Ball Soup?

Matzo ball soup incorporates a veggie broth and matzo balls (or matzah balls). Matzah balls are traditional Jewish soup dumplings made from matzah meal, eggs, water, and fat (usually oil, margarine, or chicken fat). Matzo balls typically aren’t gluten-free and, if made with chicken fat, aren’t vegan either. But adapting the recipe for gluten-free and vegan eating is easy.

Swap out the matzo ball soup mix for a gluten-free variety, and use vegan eggs and broth to make the matzo ball soup 100% vegan too!

Matzo ball soup is the ultimate comfort food. When you make it gluten-free and vegan, you get all the warm coziness of a steaming bowl of soup plus the amazing health benefits all in one bowl.

If you prefer to make the broth yourself and don’t mind waiting for all those delicious veggies to simmer, skip down to the second recipe for vegetarian broth, which you can incorporate in your matzo ball soup recipe.

Make Delicious Gluten-Free Matzo Ball Soup in Under an Hour

Gluten-Free & Vegan Matzo Ball Soup 

PREP TIME: 20 MIN

COOK TIME: 30 MIN

SERVINGS: 4 ENTRÉE SIZE; 8 APP SIZE

INGREDIENTS:

  • 1 package Gluten-free matzo ball soup mix (try either Manischewitz or Streit’s for a kosher mix). For a healthy, cleaner, homemade matzo ball soup, see the second recipe below
  • 4 flax or chia eggs (whisk 1 TB of ground flax or chia with 3TB of water until thick; you can also use an egg replacer like Energ-G, Bob’s Red Mill, or Organ. Follow instructions per brand for the equivalent of 4 vegan eggs)
  • ⅓ C avocado oil 
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 10 C vegan broth, prepared (or make your own with the broth recipe below)
  • 3 carrots, sliced or chopped
  • 3 stalk of celery, sliced or diced 
  • 1 TB fresh dill
  • ¼ tsp fresh black pepper, to taste

**If you are not vegan and you want to use bone broth or stock, substitute the equivalent amount for the vegan broth above.

**If you do not prefer gluten-free matzos, substitute with a traditional matzo mix.

DIRECTIONS:

1) Combine the dry ingredients with vegan eggs and oil. Mix and refrigerate for 15 minutes.

2) Bring stock to a boil.

3) Take matzo mixture out of refrigerator. Gently roll the mixture into 1-inch balls and carefully drop into the stock. Let it come back to a simmer.

4) Add carrots and celery and reduce heat to a simmer or low. Cover and cook for 30 minutes or until matzo balls are fluffy.

5) Serve immediately with black pepper and choice of garnish. Be sure to dish matzo ball and vegetables into each bowl.

Make Your Gluten-free Matzo Ball Soup Even Healthier

The key to good matzo ball soup is the broth — always make it from scratch if you can. If you don’t want to wait for the broth to simmer for a few hours, stick with the quick matzo ball soup recipe above. If you prefer to make your own broth, then try this potassium-rich vegan broth. 

This recipe is a cleaner, healthier way to eat gluten-free matzo ball soup, if you prefer not to use a soup mix. With completely fresh ingredients, the smell will be so amazing you’ll hardly be able to wait two hours to eat it!

VEGAN BROTH FOR MATZO BALL SOUP

Adapted from Dr. Kellyann Petrucci

Prep time: 20 minutes

Cook Time: 2 hours

Yield: 12 cups


INGREDIENTS:

∙ 1 medium sweet potato, scrubbed & cut into 2-inch pieces

∙ 1 bunch Swiss chard—cut into 2-inch pieces (including stems), about 6 leaves

∙ 2-3 big handfuls spinach, about ½ to ¾ of one 5 oz box/bag

∙ 2 medium zucchini, cubed into 2-inch pieces

∙ 3 stalks celery, cut into 2-inch pieces

∙ 2-3 roma or on the vine tomatoes, quartered (ripe)

∙ 1 medium onion or 1 leek, cut the onion into wedges; slice the white part of the leek in 2-inch pieces

∙ ½ bunch parsley

∙ 2 cloves garlic, smashed

∙ 2-3 teaspoons salt (to taste)

∙ 1 tsp ground black pepper or 8 whole peppercorns

∙ 2 bay leaves

∙ 1 or more tbsp of coconut aminos (optional)


DIRECTIONS:

1) Wash all vegetables well and put all ingredients except for the coconut aminos into a large kettle.  Cover with 1 gallon of filtered or bottled water. Put on high heat and bring to a boil, immediately reduce the heat to low, cover, and simmer for about 2 hours (or, set your slow cooker on low for 8 hours).

2) When done, let cool, strain, and optionally add coconut aminos, 1 tbsp at a time to taste. Store broth in the refrigerator in glass jars or covered containers. This broth will keep in the fridge for 4 to 5 days or in the freezer for up to 1 month.

Eat Cleaner Comfort Food

It’s hard to beat a bowl of warm matzo ball soup on a cold day, or when you’re feeling under the weather. With this gluten-free and vegan matzo ball soup recipe, you have a healthier soup and your body will appreciate the boost from all the nutrients in those fresh vegetables!

xoxo,

Serena

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