Video/Recipe: Grain-free Matzoh Balls

matzoh, matzoh balls, almond flour, grain-free, gluten-free, Passover

What could be more of a comfort food than matzoh ball soup? While it is part of the traditional meal on Jewish holidays, matzoh ball soup is enjoyed year round by many people. Also known as Jewish penicillin, it does indeed ward off the chills and aches of a cold or flu.

There are two ways to make the soup: as a meat broth or as a bone broth. Use the link for the recipe to the bone broth soup. It is quite delicious! Here is an alternative recipe for grain-free matzoh balls that rival your favorite traditional wheat matzoh balls. Let me know how you like them!

Grain-Free Matzoh Balls

Ingredients

2 eggs (pastured if possible)

2 -3 Tablespoon chicken fat (this is a HUGE factor in the taste)

1.5  – 2 cups almond flour (from blanched almonds), (where to buy almond flour)

1.5 teaspoon sea salt (where to buy salt)

Instructions

  • Mix the eggs and the cold chicken fat together (do not soften the chicken fat)
  • Add in the salt and almond flour and mix all the ingredients until the batter is stiff
  • The batter must be stiff. If it is not stiff, use more almond flour
  • cover and refrigerate for at least 30 minutes
  • Bring a large pot of water to a boil and add 1 teaspoon of salt
  • Make small balls about 1 — 1.5 inches in diameter. If it is sticky, just wet your hands a little
  • Drop the balls into the boiling water, cover and simmer for 45 minutes
  • Using a slotted spoon transfer the balls directly to soup, or let cool and freeze
  • When ready to serve, let the matzoh balls rest in chicken broth to soak up some of the flavors

This recipe makes about 14 matzoh balls

 

This post is linked to: Sunday Real Sustenance, Sugar-Free Sunday, My Sweet and Savory, Midnight Maniac, Meatless Monday, Melt in Mouth Monday, Mangia Monday, Monday Mania, Mouthwatering Monday, Hearth and Soul Hop, Tuesday Night Supper Club, Made From Scratch Tuesday, Tasty Tuesday Parade of Foods, Slightly Indulgent Tuesdays, Tasty Tuesday, Real Food Digest Passover, What’s Cooking Wednesday, What’s on the Menu, Real Food Wednesday, Gluten-free Wednesday, Full Plate Thursday, Tip Day Carnival, Simple Lives Thursday, Real Food Weekly, Frugal Follies, Pennywise Platter, Food Trip Friday, Fresh Bites Friday, Fight Back Friday, Friday Favorites, Fat Camp Friday, Sugar-Free Sunday, Savory Sunday, My Meatless Monday.Midnight Maniac, Mangia Monday, Mouthwatering Monday, Meatless Monday, Melt in Mouth Monday, Homemaker Monday, Monday Mania, Weekend Carnival, Real Food 101, Tuesday at the Table, Tuesday Tasty Tidbits, Traditional Tuesday, Tasty Tuesday, Tasty Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, What’s Cooking Wednesday, Healthy 2Day Wednesday, Real Food Wednesday, Gluten-Free Wednesday, Cast Party Wednesday, What’s Cooking Wednesday, These Chicks Cooked, Frugal Follies, Full Plate Thursday, Creative Juice Thursday, Turning the Table Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Fight Back Friday, Friday Food, Living Well Blog Hop, Real Food Passover, Slightly Indulgent Tuesday, Gluten Free Wednesday

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Leave a Comment

  • Alicia April 11, 2011, 12:41 pm

    Can’t wait to try this!! I just LOVE your blog and videos! You do such a wonderful job!! THANK you!

    Reply
    • Jill April 11, 2011, 1:59 pm

      Hi Alicia,
      Thank you so much. I think you are going to love these matzoh balls!

      Reply
  • kristin April 11, 2011, 5:06 pm

    YUM! i love matzoh ball stew – these babies will be perfect! :D

    thanks for linking up to mangia mondays again, jill!

    Reply
    • Jill April 11, 2011, 6:13 pm

      Hi Kristin,
      Thanks for hosting!It’s a great carnival!

      Reply
  • Jansen April 11, 2011, 6:51 pm

    I’ll give this a shot next week for our family passover. Thanks Jill!

    Reply
    • Jill April 11, 2011, 7:52 pm

      Hi Jansen,
      I think you will like them! I understand you are gluten-free. Check out my other gluten-free recipes in previous posts using coconut flour.

      Reply
  • mub April 12, 2011, 11:40 am

    I’ve never had matzoh balls before… I think I need to try them out!

    Reply
    • Jill April 12, 2011, 1:36 pm

      Hi Mub,
      You have an adorable blog! I will be reading more! I think you do need to try them!

      Reply
  • Christine April 12, 2011, 1:27 pm

    I’ve never had matzo balls or soup before, but now I want to try them as they look incredibly tasty!

    Reply
    • Jill April 12, 2011, 1:38 pm

      Hi Christine,
      I think you should try them! Your raspberry bars look totally awesome!

      Reply
  • Lisa @ Real Food Digest April 12, 2011, 1:53 pm

    I was looking for a recipe like this! So glad I found one, saves me time from trying to figure it out on my own.

    Reply
    • Jill April 12, 2011, 3:17 pm

      Hi Lisa,
      You are going to love how these taste! Just like the traditional wheat matzoh balls!

      Reply
  • Carol @ There's Always Thyme to Cook April 13, 2011, 7:42 am

    They look delicious and very light! Floaters. Mine are always sinkers.

    Reply
    • Jill April 13, 2011, 7:52 am

      Hi Carol,
      I think you will be pleasantly surprised!

      Reply
  • Michele@FitFoodista April 13, 2011, 8:17 am

    Hi Jill,
    This is my first visit to your site and I love it :) You provide some great recipes and fantastic information. You make the matzo ball recipe look so easy and provide a great nutritional alternative with the almond flour.

    Thanks so much for your contribution to the Hearth ‘n Soul Hop!

    Reply
  • Tamara April 13, 2011, 9:51 pm

    Hmmm I’ve never had matzoh ball soup, looks good though. Maybe time to try something new…Stopping by for the Miz Helen’s hop. =)

    Reply
    • Jill April 14, 2011, 5:52 am

      Hi Tamara,
      You should try them — they are delicious!

      Reply
  • christy larsen April 13, 2011, 10:30 pm

    love matzo ball soup and your recipe. i will have to give it a try–thank you for sharing with tuesday night supper club.

    Reply
    • Jill April 14, 2011, 5:53 am

      Hi Christy,
      I think you will like them!

      Reply
  • Chaya April 14, 2011, 1:35 am

    You just made my husband’s day. He eats gluten-free and misses out on matzah balls. I am going to try it with the almond flour and surprise him. Thanks so much for this recipe and for linking it to My Meatless Mondays.

    If you have another recipe, you would like to share, that is appropriate for Let’s Do Brunch, come on back and link it up.

    Reply
    • Jill April 14, 2011, 5:54 am

      Hi Chaya,
      I’m so glad for your husband! I know the feeling of missing out… he is going to love these!

      Reply
  • Mindy @ The Purposed Heart April 14, 2011, 1:23 pm

    Hmmm…I’ve never had matzo ball soup…looks delicious! Thanks for the recipe. I will definitely be trying it soon!

    Mindy

    Reply
  • Miz Helen April 14, 2011, 1:34 pm

    Hi Jill,
    Your video is a very good tutorial on the Matzoh Ball. I just love the Matzoh Ball Soup for this season and try to always include it in my menu. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

    Reply
    • Jill April 14, 2011, 5:07 pm

      Hi Miz Helen,
      I’m glad the video helps!

      Reply
  • Kankana April 14, 2011, 4:42 pm

    This is a great recipe. Thanks for sharing this with hearth and soul hop :)

    Reply
    • Jill April 14, 2011, 5:10 pm

      Hi Kankana,
      Thank you. Your shrimp dish with coconut gravy looks fabulous!

      Reply
  • Sassy Chef Recipes April 14, 2011, 8:30 pm

    Oh my, I want to make these! Thanks for the vid :)

    Please check my FTF entry for this week: Overstuffed Tamago Nigiri
    Much ♥,
    Pearl
    Sassy Chef Recipes and Reviews

    Reply
    • Jill April 15, 2011, 7:32 am

      Hi Sassy Chef,
      Thanks so much. Yours looks great!

      Reply
  • kat April 15, 2011, 2:29 am

    I want to try this. Looks so yummy. Happy FTF.

    Reply
    • Jill April 15, 2011, 7:30 am

      Hi Kat,
      Thanks so much!

      Reply
  • cheerful April 15, 2011, 4:27 am

    looks really delicious, thanks for sharing your recipe. a must try for our family. happy Friday and happy cambodian new year! :) -PinayMum – Mommy’s Life Around…!

    Reply
    • Jill April 15, 2011, 5:24 am

      Hi Cheerful,
      I hope you do try them. I’m sure you will like them!

      Reply
  • Jen April 15, 2011, 6:31 am

    Thanks so much for sharing with Made From Scratch Tuesday. I haven’t tried these before, but yours look delicious!

    Reply
    • Jill April 15, 2011, 7:31 am

      Hi Jen,
      Thanks for your kind words!

      Reply
  • Tetcha April 15, 2011, 8:58 am

    This is an interesting recipe, but I have yet to try it. I hope you can visit my entry, too. Thanks! http://www.delightmyappetite.com/2011/04/food-trip-friday-laing-in-2-ways/

    Reply
    • Jill April 15, 2011, 6:18 pm

      Hi Tetcha,
      Your recipe looks great! Thanks for the comment.

      Reply
  • raya April 15, 2011, 1:56 pm
    Reply
  • alex at a moderate life April 15, 2011, 3:38 pm

    Hi Jill, as a native new yorker I can tell you I have had a ton of amazing matzoh ball soup but I would also assume that if you cant eat gluten it would be difficult to enjoy it! the idea of almond flour is a great one and I am sure this recipe is delicious! Thanks so much for sharing it on the hearth and soul hop! All the best, Alex

    Reply
    • Jill April 15, 2011, 6:19 pm

      Hi Alex,
      It really is a great alternative to the traditional wheat version. Thanks for your comments!

      Reply
  • Miranda April 19, 2011, 7:30 am

    You have so many great gluten free recipes! Thanks for sharing with Fat Camp Friday, see you again soon!

    Reply
    • Jill April 19, 2011, 7:39 pm

      Hi Miranda,
      Thanks for your kind words!

      Reply
  • Ricki April 21, 2011, 11:18 am

    Holy moly, do those look exactly like “regular” matzo balls! Great idea. :)

    Reply
    • Jill April 21, 2011, 12:01 pm

      Hi Ricki,
      And they taste better!

      Reply
  • Ana April 22, 2011, 1:58 pm

    Please excuse my question, but how do you get chicken fat? I make my own chicken stock all the time, but rarely does it gel (which is the fat, right?). I would love to make this soup! Thanks so much!

    Reply
    • Jill April 22, 2011, 2:33 pm

      Hi Ana,
      I get the chicken fat two ways: one, I scrap the fat out of the neck/breast of the raw chicken, melt it down and strain it through a coffee filter into a glass jar. That is rendered fat. Or, I scrap the fat that has come to the top after the broth is refrigerated. The gelled broth is gel which is full of collagen and galatin and is very good — the fat will separate. Hope this helps!

      Reply
  • Aura April 27, 2011, 2:14 pm

    Hi, I just wanted to thank you for this fabulous recipe! The nest grain free matzoh balls I’ve made yet, and my kids loved them!

    Reply
    • Aura April 27, 2011, 2:15 pm

      Oops, of course nest should be best!

      Reply
      • Jill April 27, 2011, 2:42 pm

        Thanks Aura!
        It’s so nice to hear about your success!

        Reply
  • Cara August 9, 2011, 8:14 am

    matzoh balls made from almond flour?! yum! I might give these a try even though I can eat grains. The holidays will be here before we know it :)

    Reply
  • Miz Helen September 29, 2011, 11:43 pm

    Hi Jill,
    I just love Matzoh Ball soup and your Matzoh Ball’s look great ! Hope you are having a great week and thanks for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  • Shannon October 4, 2011, 4:17 pm

    I’ve always like matzoh ball soup!

    Thanks for linking up to MomTrends this week!

    Reply
  • Beth February 11, 2012, 8:12 am

    I made these a few days ago for our soup and they were kind of bland as is in the recipe, and it certainly made more than 14 of them. I got about 24 out of one batch…lol. I would add some spices to the dough like maybe onion and garlic and parsley even. Next time I make them I am going to add spices. Very unique taste and texture though. Kept thinking they would be good for chicken and dumplings as well! YUM! I found kosher rendered chicken fat (Empire Kosher brand) at the kosher grocers in Pittsburgh and used that for the mock “matzoh” balls.

    Reply
    • Dr. Jill Tieman, CCN, DACBN February 11, 2012, 9:46 am

      Hi Beth,
      Thanks for your feedback. I think more spices would be good. I tend to make things simple and people can add whatever they can tolerate or like into the recipe! Great that you found chicken fat, but you can render your own next time you roast a chicken!

      Reply
  • Leona April 2, 2012, 6:04 pm

    Hello! Thank you so much for doing all this leg work for us! I am wondering if these would work if frozen and then thawed? Have you ever tried it? Would a person boil them, drain them, then freeze or freeze them before they’ve been boiled? I’d love to make a HUGE batch and reserve a bunch in the freezer for later uses.
    Thanks again,
    Leona

    Reply
  • Justine Rudman March 8, 2013, 5:55 pm

    for the chicken fat, can I use the fat I skim off from the top of chicken soup or where can I buy chicken fat? I do have beef lard/fat could I use that? We are on the GAPs diet.
    Please email me an answer.
    Thanks
    Justine Rudman

    Reply
  • Angela Privin September 3, 2013, 11:43 am

    Happy New Year to you. Thank you for providing grain-free alternatives to Jewish classics. This is a great resources for the gluten-free Jews of the world. It is funny how wheat-heavy Jewish holiday food can be.

    Reply
  • Jill September 3, 2013, 11:54 am

    Hi Angela,
    Yes, Jewish holiday food can be so full of starches.

    Reply
  • Arlean December 19, 2014, 4:48 am

    I read this paragraph completely about the resemblance of latest and preceding technologies, it’s awesome article.

    Reply
  • Anglea Daniel April 3, 2015, 5:41 pm

    I just wanted to think you for your recipe. I thought i would drop you a note this year as i have been using it for several years now. My husband developed a massive grain allergy several years ago, and even trace amounts of any grain will put him down for several days. I never cook them separately, though. I just.plop them right in my chicken soup as soon as it starts to boil and they always turn out great.

    Reply
    • Jill April 5, 2015, 9:12 am

      Hi Angela,
      Thanks so much for letting me know! I’m so glad they work for you!

      Reply
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