Recipe: Cassava Flour Matzoh Balls or Dumplings (Paleo)


Mar 28
Cassava Flour Matzoh Balls or Dumplings, grain free matzoh balls

As a grain free alternative, I thought I would try to make cassava flour matzoh balls. Call them matzoh balls or dumplings, these are amazingly light!

Cassava flour is a great substitute for wheat flour. Traditionally matzoh balls are made with matzoh meal, which is a courser grain than a flour, but the cassava flour only comes as a fine flour.

While it is part of the traditional meal on Jewish holidays, matzoh ball soup is enjoyed year round by many people.

I also call these cassava flour dumplings, because they are not as perfectly round as most matzoh balls.

Also known as Jewish penicillin, it does indeed ward off the chills and aches of a cold or flu.

There are several ways to make the broth part of the soup:

  1. As a chicken meat broth (boil a whole chicken for 2.5 hours, remove the chicken meat and you have a meat broth)
  2. As a chicken bone broth
  3. As chicken feet broth in the crockpot or chicken feet broth in the instant pot

Cassava Flour Matzoh Balls

The key to making grain-free matzoh balls that stick together is in the fat.

You should use chicken fat for this recipe. However, if you do not have any chicken fat (or duck fat) on hand, I have seen recipes using avocado oil, though I have not tried that so I don’t know how it will work.

The chicken fat give it that traditional flavor and it helps hold it together.

Another tip is to make small balls – the size of a quarter. If you try to make these balls larger – they will fall apart.

Here is an alternative recipe for grain-free matzoh balls that rivals your favorite traditional wheat matzoh balls.

Let me know how you like them!

You might be interested in my Grain Free Matzoh Balls made with almond flour which are SCD, GAPS compliant.


Recipe: Cassava Flour Matzoh Balls or Dumplings

Cassava Flour Matzoh Balls or Dumplings, grain free matzoh balls
  • Author: Dr. Jill
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: about 18 small balls 1x




  1. Mix the eggs and the cold chicken fat together (do not soften the chicken fat)
  2. Add in cassava flour, spices and salt and mix all the ingredients until the batter is stiff
  3. The batter must be stiff – If it is not stiff use the extra flour, one tablespoon at a time
  4. Cover and refrigerate for at least 45 minutes
  5. Bring a large pot of water to a boil and add 1 teaspoon of salt
  6. Using a teaspoon, drop the balls into the boiling water, cover and simmer for 20 minutes
  7. Using a slotted spoon transfer the balls directly to soup, or let cool and refrigerate for later
  8. When ready to serve, let the matzoh balls rest in chicken broth to soak up some of the flavors before serving

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  • Large pot for boiling the matzoh balls
  • Mixing bowl
  • Slotted spoon

Cassava Flour Matzoh Balls or Dumplings, grain free matzoh balls

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