Matzo Ball Soup

At Passover you can make your Seder gluten, dairy and soy free with recipes for traditional Matzo Ball Soup from Elana Amsterdam of Elana’s Pantry.

Matzo Ball Soup_Elana Amsterdam


  • 4 eggs
  • 2 teaspoons Celtic sea salt
  • ¼ teaspoon pepper
  • 2 cups blanched almond flour, sifted
  • 6 cups chicken stock or vegetable stock


In a medium bowl, beat eggs, 1 teaspoon salt and pepper for 2 minutes. Stir in the almond flour.

Refrigerate the mixture 2-4 hours. Remove the mixture from the refrigerator.

Add 1 teaspoon of salt to a large pot of water and heat the water to boiling. Roll the batter into 1-inch balls, then drop each into the boiling water. Reduce heat, cover and simmer for 20 minutes.

Heat 6 cups of chicken stock in a separate pot.

When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock.

Ladle stock plus 2-3 matzo balls into individual bowls and serve.

Nutrition Analysis (with chicken stock): 350 cal, 25 g fat, 130 mg chol, 1180 mg sodium, 17 g carbs, 4 g fiber, 5 g sugar, 18 g protein.

Elana Amsterdam is the New York Times best-selling author of Paleo Cooking from Elana’s Pantry. She blogs at