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Gluten-Free Matzo Ball Soup

Updated: May 5, 2018

I am SO excited about the discovery of Gluten Free Matzo Mix!!! This is one of my favorite soups. Isn't it the little things that make this journey so much easier?


1 large onion, finely chopped

4 celery ribs, finely chopped

2 tablespoons oil of your choice (I used avocado oil)

5 garlic cloves, finely chopped

2 8-oz packages sliced mushrooms

4 large carrots, peeled and sliced

2 bay leaves

1 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon rosemary

dash of turmeric

dash of cayenne pepper

salt & pepper to taste

Gluten Free Matzo Mix

2 eggs

1/4 cup oil

chopped fresh parsley


In a large stock pot oil and saute the oil, onion & celery until slightly translucent. Add garlic, mushrooms, carrots, bay leaves, garlic powder, oregano, thyme, turmeric, cayenne, salt & pepper.. Saute a further 7-8 minutes until the mushrooms release their juice and the garlic is aromatic. Add 3-4 quarts of water and simmer until carrots are tender. In the meantime, prepare the Gluten Free Matzo Mix according to the package. When the soup is ready, add the matzo balls according to the directions on the box and eat immediately. Garnish with the chopped fresh parsley.

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