Passover is a holiday built around tradition, memory, and the familiar foods that make the seder table feel complete. Some years, however, the celebration looks a little different. Family gatherings may be smaller, menus may be simpler, and it may not always be easy to find every ingredient you usually rely on. That is exactly why a dependable recipe for gluten-free matzo balls can be so useful.
These gluten-free matzo balls are made without gluten-free matzo meal, which makes them especially helpful when store-bought gluten-free matzo is unavailable. They are simple, quick to prepare, and designed to be served in hot chicken soup, just as a comforting bowl of matzo ball soup should be. If you are cooking for Passover, for a gluten-free household, or simply for someone who misses this classic dish, this recipe brings a traditional favorite back to the table without requiring hard-to-find ingredients.
These gluten-free matzo balls are made without actual matzo, making them ideal when gluten-free matzo meal is difficult to find
This gluten-free matzo ball recipe comes from The New Yiddish Kitchen, written by Simone Miller and Jennifer Robins. It was created for cooks who want the comfort and flavor of classic Jewish holiday recipes while avoiding gluten. Instead of using matzo meal, the recipe uses cassava flour, eggs, a small amount of fat, and simple seasonings to create tender dumplings that cook quickly in boiling salted water or chicken broth.
The texture is intentionally light and scoopable before cooking. The dough should resemble a thick cake batter rather than a firm dough. This is important because adding too much flour can make the matzo balls dense. Starting with the smaller amount of cassava flour and adding only what is needed helps keep the finished matzo balls fluffy and pleasant to eat.
One of the best things about this recipe is how practical it is. The preparation takes only a few minutes, and the cooking time is short. You can boil the matzo balls directly in salted water or in chicken broth, then serve them in steaming hot soup. Fresh dill adds a classic flavor, but it is optional, so the recipe can still work even if your kitchen is stocked with only the basics.
Whether you celebrate Passover every year or are simply looking for a comforting gluten-free soup recipe, these matzo balls are a useful addition to your cooking routine. They fit naturally into a Passover menu, but they are also welcome on any chilly evening when a bowl of chicken soup sounds like exactly the right meal.
The recipe is also flexible in its choice of fat. Schmaltz gives the most traditional flavor, while avocado oil or olive oil can be used if that is what you have available. The seasonings are simple: salt, garlic powder, onion powder, and dill if desired. Nothing in the ingredient list is complicated, which makes this a helpful recipe when you are already preparing several dishes for a holiday meal.
If you are planning a seder, these gluten-free matzo balls can help keep the menu familiar while accommodating dietary needs. They are especially useful for households where some guests avoid gluten but still want to enjoy the foods they grew up with. Served in rich chicken soup, they offer the warmth, comfort, and tradition people expect from a Passover classic.
Gluten-Free Matzo Balls
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A simple gluten-free matzo ball recipe made without gluten-free matzo meal. These light, tender dumplings are perfect for serving in hot chicken soup for Passover or any comforting meal.
- Author: Zenbelly
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Passover
- Method: Boil
- Cuisine: Jewish
Ingredients
- Salted water or chicken broth, for boiling the matzo balls
- 1/2–3/4 cup cassava flour, whisked before measuring
- 3 large eggs
- 1 tablespoon schmaltz, avocado oil, or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon minced fresh dill, or 1 teaspoon dried dill, optional
Instructions
- In a large pot, bring salted water or chicken broth to a boil over high heat.
- In a mixing bowl, combine the cassava flour, eggs, schmaltz or oil, salt, garlic powder, onion powder, and dill if using. Mix until a thick, scoopable batter forms.
- Using a small cookie scoop or two spoons, drop the dough into the boiling water or broth about 1 tablespoon at a time.
- Cook over high heat until the matzo balls float to the surface, about 1 to 2 minutes. Reduce slightly and simmer for about 5 minutes more.
- Serve immediately in piping hot chicken soup.
Notes
Bubbe’s tip: Overcooking these matzo balls can make them dense and heavy. For the fluffiest texture, keep the cooking time short and do not let them simmer longer than needed.
Start with 1/2 cup of cassava flour, then add more only if the batter is too loose to scoop. The mixture should be like thick cake batter, not a firm dough. If it becomes too solid before cooking, the finished matzo balls may be dense.
For the most traditional flavor, use schmaltz. Avocado oil or olive oil also works well if you prefer a simpler pantry option.
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