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!



Matzo Balls:

Vegetable Soup:


  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.


*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!


Keywords: matzo balls, matzo ball soup, soup, gluten-free matzo, matzo, gluten-free, vegan, vegetarian, paleo, grain-free, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, fish-free, sesame-free