Chag sameach! Happy Passover, friends! This week I’m celebrating the Jewish holiday with my family; enjoying delicious traditional foods and remembering the sacrifices our ancestors made for our freedom as Jewish people. I’m also enjoying these delicious almond flour matzo balls.
I know you may not be Jewish. You may just really love mazto ball soup and want to read up on my recipe for almond flour matzo ball soup. I love that too! Matzo ball soup for everyone! Especially because this recipe is also a great gluten free matzo ball option.
Growing up, my Mom always made her matzo ball soup from scratch. There was always this big debate over whether she should make hard or soft matzo balls. I like them tough and meaty, while others like them light and fluffy. This recipe can be made either way of course! If you prefer light and fluffy matzo balls, add a tablespoon of seltzer to your batter.
When I went to make matzo ball soup for my family last year, I realized I didn’t have matzah meal in the house. I’m not a huge fan of matzah or how my digestive system reacts to it. I decided to try my hand at a gluten free matzo ball alternative and wound up with these almond flour matzo balls.
Are almond flour matzo balls kosher for Passover? If you’re super religious and want to get into the weeds of it, I’m really uncertain. I am certain that they are totally delicious and still remind me of our traditions, my ancestors and the sacrifices they made.
On to the deliciousness of things, right? I wanted to include a super simple soup base recipe for you here too. Matzo ball soup is pretty much chicken noodle soup with matzo balls instead of noodles. We use bone broth or soup stock with carrots, celery, onions, fresh herbs and shredded chicken. (I omitted chicken here, but it’s certainly appropriate to add!).
You can find my MOM’S CHICKEN NOODLE SOUP recipe here. It pairs fantastically with these matzo balls. You can completely skip the noodles for Passover, of course.
- 4 eggs
- 2 c almond flour
- 2 tsp everything but the bagel seasoning
- In a mixing bowl, beat your eggs. Hand stir in your flour and seasoning. Refrigerate for 2 hours.
- Remove the mixture from the refrigerator and roll it into balls.
- Carefully drop them into your soup. I use an ice cream scooper to help form and size the balls for consistency. Reduce heat and let simmer for 35 minutes.
If you prefer light and fluffy matzo balls, add a tablespoon of seltzer to your batter.
Amount Per Serving: Calories: 268Total Fat: 22gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 124mgSodium: 118mgCarbohydrates: 9gFiber: 5gSugar: 2gProtein: 12g
Nutrition facts are an estimate and not guaranteed to be accurate.