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gluten-free Matzo Balls

  • Author: zenbelly
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Passover
  • Method: boil
  • Cuisine: Jewish


gluten-free matzo balls, no gluten-free matzo required.


  • salted water or chicken broth, for boiling the matzo balls
  • 1/23/4 cup cassava flour* (whisk before measuring)
  • 3 large eggs
  • 1 tablespoon schmaltz, avocado oil, or olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon minced fresh dill, or 1 teaspoon dried (optional)


  1. In a large pot, bring the water or chicken broth to a boil over high heat.
  2. Mix together the remaining ingredients: cassava flour, eggs, schmaltz or oil, salt, garlic powder, onion powder, and dill, if using.
  3. Drop the dough into the water or broth, about 1 tablespoon at a time, using a small cookie scoop or two spoons.
  4. Cook over high heat until the float to the surface, about 1-2 minutes, and then allow to simmer for about 5 minutes.
  5. Serve in piping hot chicken soup.


Bubbe’s tip: Overcooking these can make them dense and heavier, If you want them to stay fluffy, keep the cooking time short and sweet!

*Start with a 1/2 cup of cassava flour, and add a bit more if necessary, to get them scoopable. You want it to be like thick cake batter, not quite solid or they will be dense. 

Keywords: matzo balls