Jewish penicillin, but make it keto. This gluten-free matzo ball soup uses almond flour to create impossibly fluffy dumplings that float in rich, golden chicken broth. Ready in 45 minutes—no matzo meal required.
⏱️ Quick Stats
✓ Keto
✓ Low-Carb
✓ Diabetic-Friendly
If you’ve ever thought gluten-free matzo balls were impossible, prepare to have your mind changed. The secret? Almond flour and a little patience. These tender dumplings have the same pillowy texture as traditional matzo balls, but with a fraction of the carbs.
Whether you’re keeping Passover, managing blood sugar, or simply avoiding gluten, this soup delivers everything you love about the classic—rich broth, aromatic vegetables, and matzo balls that practically melt on your tongue.
🥑 Why This Recipe Works for Keto
Ultra-Low Net Carbs: Just 3g net carbs per generous serving keeps you well within keto macros. Traditional matzo ball soup? That’s 25-30g per bowl.
Almond Flour Magic: Finely ground almond flour creates the same binding effect as matzo meal while adding healthy fats and protein.
Protein-Rich Broth: Homemade chicken broth adds 8-10g protein per serving, making this soup a complete meal.
Schmaltz for Authenticity: Traditional chicken fat or butter adds rich flavor and boosts fat content for better keto macros.
Blood Sugar Stable: Unlike traditional matzo balls, this version provides sustained energy without the crash.
The Simple Broth
Great matzo ball soup starts with great broth. You have two paths here:
Quick Method (30 minutes): Use 8 cups of quality store-bought chicken broth. Add 1 diced carrot, 2 celery stalks, half an onion, and a few sprigs of fresh dill. Simmer 20 minutes while you prep the matzo balls. Season with salt and pepper to taste.
From-Scratch Method (2-3 hours): Roast chicken bones at 400°F for 30 minutes. Cover with cold water, add aromatics (onion, carrot, celery, garlic, peppercorns, bay leaf), and simmer 2-3 hours. Strain and season. This freezes beautifully.
Either way, the key is having hot, flavorful broth ready when your matzo balls are shaped and chilled.
Traditional vs. Keto Matzo Ball Soup
| Nutrient | Traditional | Keto (This Recipe) | Difference |
|---|---|---|---|
| Net Carbs | 28g | 3g | -25g (89%) |
| Protein | 10g | 12g | +2g |
| Gluten-Free? | ❌ No | ✅ Yes | — |
The Keto Matzo Balls
The matzo balls are where the magic happens. This recipe uses finely ground almond flour instead of matzo meal—same tender texture, fraction of the carbs.
Low-Carb Almond Flour Matzo Balls
Ingredients
Equipment
Method
- In a medium bowl, whisk together the eggs, olive oil (or schmaltz), and cold seltzer water until well combined and slightly frothy.
- In a large bowl, mix the almond flour, salt, garlic powder, and onion powder until evenly distributed.
- Pour the wet ingredients into the dry ingredients and stir until a thick, sticky dough forms. If using fresh herbs, fold them in now.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This step is essential—don’t skip it!
- When ready to cook, bring a large pot of well-salted water to a rolling boil over high heat.
- With wet hands (keep a bowl of water nearby), gently form the chilled dough into 1-inch balls. Don’t compress too tightly—a light touch keeps them fluffy.
- Carefully drop the matzo balls into the boiling water. Reduce heat to a gentle simmer and cover the pot with a tight-fitting lid.
- Cook for 30-40 minutes without lifting the lid. The steam is what makes them light and fluffy—peeking lets it escape!
- Test one matzo ball by cutting it in half—it should be light and fluffy throughout with no dense center. Remove with a slotted spoon and serve immediately in hot chicken soup.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Putting It All Together
Once your matzo balls have chilled for at least 30 minutes, bring your broth to a gentle simmer. Wet your hands and roll the dough into 1-inch balls. Drop them into the simmering broth, cover, and cook 20-25 minutes without peeking.
The matzo balls will puff up and float to the surface when done. Ladle into bowls with plenty of broth and a sprinkle of fresh dill.
Chef’s Tips for Perfect Keto Matzo Balls
Use Finely Ground Almond Flour: Coarse almond meal creates dense, heavy matzo balls. Blanched, finely ground almond flour gives you the light, fluffy texture you want.
Don’t Skip the Chill Time: Resting the dough for 30 minutes firms up the fat and makes shaping easier.
Keep the Water at a Gentle Simmer: A rolling boil will break apart your matzo balls. You want lazy bubbles, not a hot tub party.
Don’t Peek! Once you cover the pot, resist lifting the lid for the first 20 minutes. Steam makes them fluffy.
📦 Storage & Serving Suggestions
Refrigerator Storage: Store soup and matzo balls separately for best results. Broth keeps 4-5 days; matzo balls keep 3 days.
Freezer Storage: Broth freezes for 3 months. Freeze matzo balls on a sheet pan, then bag them—they keep 2 months.
Pack for Work: Transport broth and matzo balls separately. Reheat broth, add matzo balls for the last 30 seconds.
Complete the Meal: Serve alongside low-carb charoset for a full Seder experience. Find more ideas in our Passover recipes guide.
Frequently Asked Questions
Can I make matzo ball soup without matzo meal?
Yes! This recipe uses almond flour instead of matzo meal, creating fluffy, tender matzo balls that are both gluten-free and keto-friendly.
Why are my keto matzo balls falling apart?
The most common causes are skipping the chill time or boiling too vigorously. Keep the water at a gentle simmer and do not stir once the matzo balls are in the pot.
Is matzo ball soup keto-friendly?
Traditional matzo ball soup is not keto-friendly because of the high-carb matzo meal. This gluten-free version has only 3g net carbs per serving.
Can I freeze keto matzo balls?
Yes! Freeze uncooked matzo balls on a sheet pan until solid, then transfer to a freezer bag. Cook directly from frozen; add 5 minutes to the cooking time.
🍽️ You Might Also Like
Sweet apple-walnut Passover classic
Complete keto Seder menu
Your matzo meal replacement
Sweet endings without the spike
There’s something deeply comforting about a bowl of matzo ball soup—and now you can enjoy it without the carb crash. Whether you’re celebrating Passover or just need some Jewish penicillin on a cold day, this gluten-free version delivers.
Medical Disclaimer: The nutritional information and diabetic-friendly adaptations provided in this article are for informational purposes only. While we strive for accuracy, we are culinary experts, not medical doctors. Individual responses to foods vary, and you should always consult with your healthcare provider or registered dietitian about dietary changes, especially if you’re managing diabetes or other health conditions. Always monitor your blood sugar as recommended by your healthcare team.
