Easy Gluten-Free + Vegan Matzo Ball Soup (Allergy-Free, Paleo)

You don’t have to skip the soup! A quick and easy recipe for gluten-free vegan matzo ball soup! This Passover classic is allergy-free and paleo with grain-free fluffy matzo balls (potato-based “potato kneidlach” dumplings) and a simple vegetable broth soup!

If we can have gluten-free vegan latkes, why can’t we have gluten-free vegan matzo ball soup too? A Passover classic that’s traditionally not gluten-free, vegan, or allergy-free. With a simple kosher swap of using a modified version of potato kneidlach, as free-from matzo balls, you and your family can enjoy a warm bowl during your Seder dinner!

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What is in traditional matzo ball soup?

For starters, basic “matzo balls” are made out of matzo meal (crushed up, unleavened “gluten-based flour” Jewish flatbread), eggs, water, oil or chicken fat. The matzo balls are boiled and served in simple chicken soup or vegetable soup which may consist of broth and vegetables like carrots, celery, dill, even parsnips. Matzo balls can either be light and fluffy, called “floaters”, or heavier and dense, called “sinkers”.

How do you make gluten-free vegan matzo balls that are also allergy-free and paleo?

I’ve worked on this recipe for a year now! I always loved matzo ball soup growing up and I missed it dearly. Many vegan variations use wheat-based (gluten) for matzo meal, while many gluten-free versions still use egg. Vegan and gluten-free versions of matzo ball soup that I came across used quinoa flakes or chickpea flour, but I chose to use potato after seeing Streit’s gluten-free matzo ball soup mix. Their matzo ball mix in the box is potato based (however the preparation calls for eggs), but a potato based matzo ball sounded like a good idea for a homemade version. After I perfected the potato-based matzo ball, I found out that “potato kneidlach” are actually a type of soup dumpling that is used in some versions of matzo ball soup! Low and behold, I was on to something and it happened to already be “a thing”.

How do you make the gluten-free vegan matzo ball soup?

As you can see with the last two photos, you can make your potato-based matzo balls large or small. That’s up to you! Smaller matzo balls are great for kids, while larger ones are classic and authentic. Smaller ones also boil up super quick and are ready to be served in a flash. Once your matzo balls are formed, chilled (very important), and boiled (they float to the top of the pot when done), you add them to the soup you’ll be serving them in. To keep this soup vegan, I went with a simple herby vegetable broth with the addition of some carrots, celery, onion, and dill. You can add whichever veggies you want to your broth and in whatever amounts you want as well.

Easy Gluten-Free + Vegan Matzo Ball Soup

Easy Gluten-Free + Vegan Matzo Ball Soup (Allergy-Free, Paleo)

You don’t have to skip the soup! A quick and easy recipe for gluten-free vegan matzo ball soup! This Passover classic is allergy-free and paleo with grain-free fluffy matzo balls (potato-based “potato kneidlach” dumplings) and a simple vegetable broth soup!

• Author: Rebecca Pytell
• Prep Time: 1 hour
• Cook Time: 30 mins
• Total Time: 1 hour 30 mins
• Yield: 4 1x
• Category: Soup
• Cuisine: Jewish

Scale 1x2x3x

Ingredients

• Matzo Balls:
• 2 Cups Instant Potato Flakes*
• 2 Prepared Bob’s Red Mill Egg Replacements
• 1/4 Cup Potato Starch
• Warm Water (as needed, start with 1/2 cup)
• Vegetable Soup:
• 6 Cups Vegetable Broth
• 1 Cup Chopped Celery
• 1 Cup Chopped Carrot
• 1/2 Cupped Onion (or Shallots)
• 1 TB Fresh Chopped Dill (plus more for serving)
• 1 Tsp Minced Garlic
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Black Pepper
• 1 Bay Leaf (remove before serving)

Instructions

1. To make the matzo balls, mix together the potato flakes, prepared egg replacements, starch, and warm water, until you get a workable dumpling dough.
2. Chill in the fridge for at least an hour.
3. To make the vegetable soup, add the celery, carrots, onion, and garlic to a large soup pot and dry saute for a few minutes until they begin to sweat.
4. Pour in the vegetable broth, add the spices, bring the soup to a boil, and then allow it to simmer (about 30 minutes) while you prep the matzo balls.
5. Take your chilled matzo ball dough out of the fridge and form 1 to 2 tablespoon sized balls with the dough.
6. In another pot, bring about 4 cups of water to a boil. In a few batches (depending on the size of your pot), drop in the matzo balls and allow them to boil for a few minutes util they float to the top.
7. Gently remove your matzo balls with a slotted spoon and serve 2-3 (depending on the size you made them), in bowls of the simmered vegetable soup.
8. Top the soup bowls with more dill, if desired.

Notes

*You can use fresh mashed up boiled potato as well.
**If using the potato flakes, you can actually skip the boiling and add the matzo balls directly to the hot bowls of broth soup!

Nutrition

• Serving Size: Varies

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You know, my favorite matzo ball soup came from the one dinner? It was just two big matzo balls in a simple herby broth served in a mug. So good! Since I didn’t grow up in a Jewish family, I only ever had matzo ball soup when we happened to eat out somewhere that had it! But whenever I saw matzo ball soup listed on the menu (typically as an appetizer), I would order some! Matzo ball soup is so simple, but so delicious. It doesn’t matter what religion or culture you grew up with, this gluten-free vegan matzo ball soup is a must for ANYONE to make!

So tell me:

+ What is your favorite soup?

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