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Chicken Soup with Matzoh Balls

September 4, 2013 By Jessica

I just love a good chicken soup, with “matzoh” balls. My version of “matzoh” balls are gluten free and dairy free, which you would not be able to detect, according to my family and friends. This is a menu staple during the Jewish Holidays and of course when it begins to get chilly. This soup with the gluten free raisin challah dipped in, or on the side, is soooo good. We eat round challah for Rosh Hashanah to symbolize the circle of life into the new year. There is something so soothing, and therapeutic, yet traditional at the same time about having a good bowl of chicken soup. I will post our beautiful Rosh Hashanah dinner from last night tomorrow. I used a whole chicken instead of cut-up pieces because the extra bones add more flavor to the stock. Oh and if you don’t like matzoh balls, add some cooked noodle pasta or rice for an easy, flavorful meal…enjoy!

Makes an 8 quart stockpot

Note: Extra chicken broth can be strained and refrigerated for a week or frozen for 3 months.  Make sure it has completely cooled before chilling.

Prep Time: 20 minutes
Total Time: 2 hours

 

Ingredients:

Soup:

1 whole organic chicken
8 carrots, cut into thick slices
6 celery stalks, chopped
2 onions, chopped
2 bay leaves, dried
1/2 bunch fresh flat leaf parsley, chopped
5 tablespoons kosher salt (it’s a big pot of soup)
2 tablespoons crushed black pepper
water – fill an 8 quart stockpot two thirds full

Dumplings:

Will make about 12 dumplings

Prep Time: 5 minutes
Total Time: 15-20 minutes

1/3 cup white rice flour (I use Bob’s Red Mill flours)
1/3 cup millet flour
1/3 cup tapioca flour
1 tablespoon chopped fresh flat leaf parsley
1 teaspoon fresh thyme, stems removed
1 1/2 teaspoons aluminum free baking powder
1/2 teaspoon kosher salt
1 tablespoon Earth Balance Soy Free Margarine
1 egg, beaten
1/4 cup unsweetened coconut milk

To prepare the soup:

Set the stockpot filled with water over high heat.  Once it comes to a boil, add onions, bay leaves, and whole chicken.  Let it continue to boil for 15 minutes, the foam from the chicken will begin to build up.  These are proteins that congeal and form a foam that rise to the surface.  Once you start to see foam skim with a large metal spoon, and continue as more foam resurfaces.  Add kosher salt and pepper.

I keep an 8 ounce coffee mug near the burner and put the skimmed foam into it.  When most of the foam has been removed add carrots, and celery.  It is easier to skim without vegetables.  My coffee mug usually fills 3/4 full with skimmed liquid.

Meanwhile prepare vegetables and add after 10 minutes of occasional skimming.

Reduce to medium low heat.  Let it continue to cook uncovered for about another hour.  Add chopped parsley just before adding dumplings.

Combine flours, baking powder, parsley, thyme, salt in a medium bowl.  Add margarine and squeeze into the flour with your fingers until little pieces.  Add coconut milk and egg.  Combine gently without much pressure until just combined.  Do not over mix or knead.  The dough will feel sticky.

Drop tablespoon sized dough into the simmering soup using a soup spoon or a small ice cream scooper. They will expand to become large dumplings. If you prefer small ones, drop teaspoon size dough into the pot.

When all have been added cover pot and let it steam for 10-15 minutes.  Do not lift the lid, the steam helps to make tender dumplings.  Serve hot.

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Filed Under: main dishes, soup-stew-chili Tagged With: dairy-free, gluten-free, main dishes, soups, soy-free, sugar-free

« Round challah for Rosh Hashanah
Lamb with butternut squash and asparagus for dinner (gluten free, dairy free) »

Comments

  1. Rachel says

    November 3, 2014 at 10:48 am

    Found this on Pinterest and thought to try since missing dumplings in soup. Jessica this was absolutely delicious. Sticky dough but so light when cooked in the soup!
    Reply
    • Jessica says

      November 5, 2014 at 10:38 am

      That dough is sticky. And messy but worth it! So glad to hear you enjoyed it. Thank you Rachel!
      Reply
  2. Monique says

    December 18, 2014 at 12:35 am

    I haven't tried making a gluten free dumpling before but couldn't resist some in my soup. I found the dough to be very sticky but with wet hands more manageable. Maybe the dough is very sticky because it's light I don't know but the soup with the light fluffy "matzoh" ball dumplings was the chicken soup for the soul. What we needed in the freezing cold of NJ!
    Reply
    • Jessica says

      December 18, 2014 at 11:20 am

      Monique, happy to hear! Yes, sticky dough keeps it light :)
      Reply
  3. June says

    February 18, 2015 at 10:13 pm

    At first I thought you were using too much salt in but as I was tasting I realized it needed more. A much-needed soup today with the North East chill that we have here in New Hampshire.
    Reply
  4. Gina says

    February 22, 2015 at 5:12 pm

    I made this recipe from my mom because she loves dumplings and she's sick in bed and I have to tell you it was so easy to follow. Thank you for an easy chicken soup with gluten-free, dairy-free dumplings, she loved it and so did my sisters and me!
    Reply
  5. Irene says

    March 3, 2015 at 5:53 pm

    It's been too long since I've had dumplings and chicken soup so I had to try your recipe. The flavor was delicious and the dumplings were so light and airy. The dough is too sticky to handle so I shape the dumplings with wet hands and it was easier to work with. Overall a comforting recipe of an old favorite, thank you.
    Reply

Trackbacks

  1. Dinner before Yom Kippur fast says:
    September 7, 2014 at 4:05 pm
    […] made a boneless leg of lamb w/ butternut squash and raisins, and roasted asparagus. And some of my chicken soup with dumplings in preparation for […]
    Reply
  2. Gluten Free Vegan Hearty Vegetable and Bean Soup says:
    January 28, 2015 at 9:18 pm
    […] with the flu came soup and natural remedies to try to speed up healing. Chicken soup and this hearty vegetable bean soup was just about all they would eat without feeling nauseous. […]
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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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