Mima’s Matzoh Balls (Gluten Free)

There’s nothing quite like the taste of a family recipe. Growing up, I remember sitting around the table with my family, savoring my mom’s perfectly fluffy matzoh balls in a bowl of warm chicken soup—a staple in our home during Jewish holidays.

This summer, our daughter Mia tried her very first bowl of matzoh ball soup at the iconic 2nd Avenue Deli in NYC. Inspired, she asked my mom to teach her how to make matzoh balls for Chanukah. Together, they mixed, rolled, and laughed in the kitchen, creating memories while preparing this classic recipe.

For our family, my mom has adapted her recipe to be gluten free, ensuring everyone can enjoy this delicious taste of tradition and heritage. While the gluten-free version is absolutely delicious, it’s not quite as fluffy as the original—a common trade-off with many gluten-free recipes!

Mima’s GF Matzoh Balls
by Debbie Steinbock

Ingredients:
4 eggs
6 Tbsp olive oil
½ tsp salt
1 ½ cups GF matzoh meal (or ground GF matzoh)
⅓ cup plus 2 Tbsp chicken broth
½ tsp baking powder

Method:

1. In a medium bowl, whisk together the eggs, olive oil, and chicken broth.
2. In a separate bowl, mix the GF matzoh meal, salt, and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until blended.
3. Cover and refrigerate for 1 hour to overnight, or until the mixture has firmed.
4. Tip: Chill a large plate in the refrigerator to use when forming the matzoh balls (optional).
5. When you are ready to cook the matzoh balls, bring a large pot of salted water or chicken broth to boil. (I use a combination of 8 cups of lightly salted water and 4 cups chicken broth).
6. Remove the chilled plate and matzoh ball mixture from the refrigerator. Lightly grease the plate with olive oil.
7. Wet your hands with cold water and gently form 1-inch balls. Place them on the cold plate, or drop them directly into the boiling liquid as you shape them. (They will double in size during cooking.)
8. Once all matzoh balls are added, lower the heat to medium-low, cover the pot, and simmer for 25–30 minutes without lifting the lid.
9. Serve immediately in soup or store in the refrigerator for 3-days in a single layer with a small amount of cooking liquid.