This recipe is for a gluten free, vegan, and Grain Free Matzo Ball Soup! Yes, matzo ball soup can really be gluten free, vegan, and gluten free because this recipe using cassava flour as the base for the matzo balls!
The Jewish holiday, Purim, is next week, and I created this recipe to provide a gluten free, vegan, and grain free main meal for anyone who has such dietary needs! If you are looking for a dessert recipe for Purim, here is a gluten free, vegan, and oil free Hamantaschen recipe!
The most important part of this Grain Free Matzo Ball Soup is the matzo ball texture! Although traditionally the matzo balls are boiled in the broth for the matzo ball soup, in this recipe, the matzo balls are quickly baked before being added to the soup so that the matzo balls hold their shape in the soup and do not turn into a soggy mess.
I hope you enjoy this Grain Free Matzo Ball Soup recipe! Happy Purim, friends!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- Soup Ingredients:
- 5 cups vegetable broth
- 1 small white onion, diced
- 1 bunch (about 1 lb) asparagus, chopped
- 4 medium carrots, sliced
- ½ cup fresh parsley, minced or ¼ cup dried parsely
- 1 Tbsp fresh rosemary, minced or ½ Tbsp dried rosemary
- 1 Tbsp fresh sage, minced or ½ Tbsp dried sage
- 4 garlic cloves, minced
- salt and pepper to taste
- Matzo Ball Ingredients:
- 4 Tbsp ground flaxmeal
- ½ cup Anthonys cassava flour
- ⅛ tsp salt
- ¼ tsp garlic powder
- 1 Tbsp avocado oil
- ¾ cup warm water
- Preheat the oven to 350˚F and prepare a baking sheet for the matzo balls.
- Add all the soup ingredients to a medium sized pot and bring to a medium simmer for 30-45 minutes or until the vegetables are soft.
- Next, while the soup is simmering, prepare the matzo balls.
- In a medium-small bowl, mix the cassava flour, garlic powder, salt, and flaxmeal together with a fork.
- Drizzle the avocado oil over the flour mixture and cut into the mix with a fork.
- Using a ¼ cup at a time, mix in the warm water. Go slowly and adjust the water as needed because different cassava flour brands soak up different amounts of water.
- When the dough is finished, a soft yet not sticky consistency helps the matzo balls hold their shape.
- Next, either shape into evenly sized small balls about the size of a large grape using your hands or use a ½ Tbsp cookie scoop to divide the balls and quickly roll with hands.
- Bake the matzo balls for 8 minutes, remove the matzo balls from the oven, and place them on a cooling rack until ready to serve the soup.
- When the soup has finished and all the veggies are soft, add the matzo balls to the soup for 5-10 minutes to warm up and then, serve the soup!
- Store any leftover soup in the refrigerator.