Just like grandma made it! This classic gluten-free matzo ball soup will be a family staple that everyone will love!
My Trusted Matzo Soup Recipe
mine Classic Chicken Soup Really never fails. This is a riff on my babysitter’s classic soup, but instead of cooking it on the stove for hours, we use a trusty Instant Pot (or slow cooker)! Adding fluffy gluten-free muffin balls is the perfect addition, so let’s get started!
required ingredients
Scroll down for the full ingredient list and recipe!
Babysitter’s Chicken Soup
- celery, Radish, onionand garlic: The start of any great soup!
- Chicken nuggets: Bone-in dark meat always tastes good and keeps well, and it doesn’t dry out like brisket. That’s why I like to cut whole chickens into chunks (ask your butcher!) or grab all kinds of chunks: thighs, drumsticks, breasts…
- water: You can also use broth, but we make our own broth here so no need.
- Fresh Dill: Jewish Chicken Soup is a must!
- Fine sea salt and black pepper: You can add, taste and add more as you like, so take it with you!
matzo balls
- Gluten-Free Matzo Ball Mix:
- Fresh chopped dill:
- Black pepper:
- brine:
- notes: Sub avocado oil for vegetable oil
First: what is matzo soup?
Matzo Ball Soup is a traditional Ashkenazi soup often served during Passover and other Jewish holidays! It’s a chicken soup with delicious muffin balls, fresh herbs and a very nostalgic flavor!
If you grew up eating matzo ball soup like my family, you either had dense matzo balls that didn’t float, or fluffy balls that would float in the soup. For us, fluffy is the only way!
What’s in the Matzo Ball Mix?
usually, matzo balls are made by mixing matzo powder, salt and pepper, onion powder and garlic powder. Now, that might be different. That’s why I love these two brands because they are the cleanest I’ve found and are great!
Why I Use Mix vs Make Your Own
Now you know I’m all about making homemade stuff, it’s a food site after all! But I also focus on shortcuts and sourcing quality ingredients.
I find gluten free gluten free gluten free meal itself with additives and stuff so why not make one mostly clean matzo balls mix and give us a headache!
i have found Streit’s Gluten-Free Matzo Ball Mix and Yehuda Gluten Free Matzo Ball Mix Make the cleanest, follow the tips below (scroll down) and they’ll be fluffy and delicious!
How I dress up the matzo ball mix:
Add chopped fresh dill and freshly crushed black pepper to the mixture! Trust me!
Tips for Really Good Matzo Balls
Add salt to your water. This is critical! The matzo balls will absorb moisture, so they will taste bland if they are plain. If it’s too salty, they will too. Salting the water is important! You don’t need to use broth if the salt is correct! About 3 tablespoons of salt to 3 quarts of water will create perfect matzo balls!
Add fresh herbs. This is a game changer!
Let them set. Since we are using blends and retouching them, follow the packaging and let them sit/set.
Don’t undercook! Don’t overcook if you want them fluffy!
Cook separately. I don’t recommend cooking them in your chicken stock!
Are there hard matzo balls?
If the mixture is used too early, the matzo balls will fall apart as they cook. If the mixture is left for too long, they will eventually become very dense.
Fluffy matzo balls come from the ratio of eggs to matzo flour and the mixing and resting process. Too much oil added to the mix can make them sink, hence why the box here is a useful shortcut! Removing the lid while they’re cooking affects them too! Be patient with your matzo balls!
Chicken soup itself aka kosher penicillin
Growing up in a Jewish family, chicken soup was a holiday staple (and still is), anytime someone starts craving something. I eat a lot of chicken soup in a day and this is my favorite.Plus, it’s actually the easiest recipe
It has all the flavors of your classic chicken soup like grandma (or my babysitter) used to make and it will last for hours simmering. Packed with plenty of vegetables and tender chicken, this classic comfort soup is perfect for those cold days, Jewish holidays, or when you need to warm up in the fridge.
For Passover, I like to cut the veggies bigger and rougher (like the babysitter!), but you can also cut into cubes!
Can you make this chicken soup with shredded chicken?
Yes!It won’t be exactly the same as grandma made, just make the soup as directed and add pre-cut chicken Or shredded roast chicken at the end.
Chicken soup on the stove
- In a large pot, add chicken pieces, carrots, onion, garlic and celery. Season with salt and pepper.
- Bring the soup to a boil over medium heat. Reduce heat to low and add fresh dill.
- Cover and cook until chicken is tender and vegetables are tender.
- After about an hour, remove the chicken, julienne, discard the skin and bones (or save for future use) broth! ).
- Adjust salt, pepper and dill as needed.
- Add one or two matzo balls to each bowl, or cool before placing in the refrigerator.
Instant Pot Chicken Soup
- Place vegetables in the bottom of the Instant Pot. Top with chicken, herbs and spices. Add 6 cups of water.
- Press manual and cook for 30 minutes. Make a slow release or use a quick release.
- Note 1: For frozen chicken, cook for 40 minutes.
- Note 2: For chicken breast, cook for 23 minutes.
- Shredded chicken, discarding skin and bones (or saving for future use broth! ).
- Adjust salt, pepper and dill as needed.
- Add one or two matzo balls to each bowl, or cool before placing in the refrigerator.
Slow Cooker Chicken Soup
- Add all ingredients to slow cooker.
- Cook on low heat for 8 hours.
- Mince the meat from the chicken and stir back into the soup.
- Adjust salt, pepper and dill as needed.
- Add one or two matzo balls to each bowl, or cool before placing in the refrigerator.
Tips for a Really Good Matzo Soup
Use bone-in chicken nuggets. We make broth here! Different chicken nuggets, fat and bones, not all boneless chicken breasts, can develop serious flavors.
Fresh dill will be your best friend. Dill is typical in the classic matzo ball soup. If you don’t like dill, parsley is a great addition.
Don’t skimp on salt and pepper. Carry!
Add matzo balls to serve. I don’t recommend cooking the muffin balls with the soup.
If you add noodles, you have to wait for the dish to add it!
Want to add noodles?
Go! In my experience, cooked noodles are best added directly to a bowl of hot soup, not the whole pot! The noodles will keep draining the soup from the pot and stagnant water.
Storage, Reheating and Freezing:
Shop: Once cooled, store in the refrigerator for up to 5 days.
Reheat: Let’s simmer on the stove!
freeze: Frozen Chicken Broth no Matzo Balls!
Can you make matzo balls ahead of time?
Matzo balls can be made 2 days in advance. Transfer to an airtight container with a few tablespoons of broth and cool.
Other soup recipes that add matzo balls:
Other Passover recipes to try:
Watch the video:
PrintGluten-Free Matzo Soup
Just like grandma made it! This classic gluten-free matzo ball soup will be a family staple that everyone will love!
- Preparation time: 00:10
- Cooking time: 00:35
- total time: 00:45
- yield: 6 1X
- category: soup
Babysitter’s Chicken Soup
- 1 Celery Heart (4 or 5 stems), roughly chopped
- 3 large carrots, roughly chopped
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 3– a few pounds of bone-in chicken nuggets
- 6 cups water
- 1/4 cup chopped fresh dill, more for garnish
- 1 teaspoon fine sea salt, more delicious
- 1 teaspoon black pepper, more to taste
matzo balls
- 1 Boxed gluten-free matzo ball mix (see note)
- 2 tablespoons fresh chopped dill
- 1/2 teaspoon cracked black pepper
- brine
For soup in the Instant Pot (see above post on slow cookers and stove top):
- Place vegetables in the bottom of the Instant Pot. Top with chicken, herbs and spices.
- Add 6 cups of water.
- Press manual and cook for 30 minutes. Make a slow release or use a quick release.
- Note 1: For frozen chicken, cook for 40 minutes.
- Note 2: For boneless chicken breasts, cook for 23 minutes.
- Shred chicken, discarding skin and bones. Adjust salt and pepper as needed.
- Serve hot, or cool before placing in the refrigerator.
For matzo balls:
- Bring a large pot of salted water to a boil.
- Mix matzo ball mixture as directed, adding black pepper and dill.
- Dip your hands in cold water and make about 12 matzo balls. Let stand.
- Carefully place matzo balls in salted water (to avoid splashing).
- Cover and simmer for 30-40 minutes until tender.
notes
Unleavened Bread Balls:
- i have found Streit’s Gluten-Free Matzo Ball Mix and Yehuda Gluten Free Matzo Ball Mix For the cleanest, with the tips in the post above, they’ll be fluffy and delicious!
- notes: I divide avocado oil as vegetable oil.
- Add salt to your water. The matzo balls will absorb moisture, so they will taste bland if they are plain. If it’s too salty, they will too. Salting the water is important! You don’t need to use broth if the salt is correct! About 3 tablespoons of salt to 3 quarts of water will create perfect matzo balls!
- Add fresh herbs. This is a game changer!
- Let them set. Since we are using blends and retouching them, follow the packaging and let them sit/set.
- Don’t undercook! Don’t overcook if you want them fluffy!
- Cook separately. I don’t recommend cooking them in your chicken stock!
Nanny Chicken Soup:
- For Passover, I like to cut the veggies bigger and rougher (like the babysitter!), but you can also cut into cubes!
- Use bone-in chicken nuggets. We make broth here! Different chicken nuggets, fat and bones, not all boneless chicken breasts, can develop serious flavors.
- Fresh dill will be your best friend. Dill is typical in the classic matzo ball soup. If you don’t like dill, parsley is a great addition.
- Don’t skimp on salt and pepper. Carry!
- Add matzo balls to serve. I don’t recommend cooking the muffin balls with the soup.
- If you add noodles, you have to wait for the dish to add it!
Key words: Gluten-Free Matzo Ball Soup
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