Allergy Friendly Matzo Ball Soup



Allergy-Friendly Matzo Ball Soup


Makes 4 servings

Gluten-Free and Free From the Top 8 Allergens


I am posting this recipe by special request of a reader, tonight, who could no longer find it up on Martha Stewart’s Whole Living site — and that is because the magazine no longer exists ūüôĀ

These matzo balls look just like traditional matzo balls, and mimic the texture very nicely. Be prepared to serve and eat them right away.

Happy Passover, Sara ūüėČ And to all!


4 cups low-salt chicken broth or stock (for cooking the matzo balls in — allergy-friendly)

1/3 cup corn flour

¬ľ cup potato starch

¬ľ cup quinoa flakes

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

freshly ground pepper

1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tablespoons chicken broth

1 Tablespoon applesauce

2 Tablespoons canola oil

¬ľ cup chicken broth

¬ľ cup very finely minced yellow onion

1 ¬Ĺ teaspoons finely minced parsley

extra finely minced parsley or dill for garnish


1. Measure out corn flour and potato starch by spooning into dry measuring cups, then leveling off with a straightedge or butter knife. Combine flours with quinoa flakes, baking powder, xanthan gum, salt, and a few turns of freshly ground pepper. Whisk well, and set aside.

2. Whisk together egg replacer (prepared as instructed above), and applesauce. Add canola oil, and then remaining ¬ľ cup of chicken broth. Whisk well.

3. Make a well in the center of the dry ingredients. Add liquid ingredients, and stir with a wooden spoon. Add minced onion and minced parsley, stirring to combine.

4. Heat 4 cups chicken broth over medium-high heat.

5. Meanwhile, wet hands slightly with cool water, and roll dough into balls, about 1 ¬Ĺ-inches in diameter, wetting hands again as necessary.

6. Once chicken broth has come to a boil, reduce to a simmer, and gently add matzo balls to pot. Reduce heat to low, cover pot and cook 10 minutes. You don’t want to overcook them or they’ll get soggy, but cook them long enough to cook the onions. 15 minutes max. Remove from heat.

7. Adjust salt and pepper to taste. Sprinkle in some parsley or dill. Serve immediately.

Tip: If you have had to let the matzo balls sit before serving, by some misfortune, reheat the broth to a simmer and heat until matzo balls are bobbing again.


Allergy-Friendly Matzo Balls (and Matzo Ball Soup)
© 2010 by Cybele Pascal


Allergy Friendly Friday Easter and Passover


Happy Friday. Wow, I am so grateful for this weekend. How about you? ¬†I didn’t actually get a weekend, last weekend, as I was at Expo West with my cookies, Cybele’s Free-to-Eat. ¬†A good time was had by all, and we got a lot of lovely feedback. To those who came by the booth to visit me, thank you! You made my day!

Thank you, to Alisa Fleming from Go Dairy Free, for naming our cookies Best Cookies at Expo West 2013!  Thank you to Ashley Koff for giving our cookies the AKA Stamp of approval!

And thank you to Lori Corbin The Food Coach for featuring our cookies (no matter how briefly!) on your Top Expo Trends report on ABC7.  For those who missed my previous segment with Lori Corbin on Allergy-Friendly Recipes for Chinese New Year, see below.


Thank you for contributing to the last Allergy-Friendly Friday! ¬†Please post your allergy-friendly and/or gluten-free Easter and Passover recipes. ¬†Or any “Spring” themed recipes too. ¬†Here are the recipe highlights from the last roundup. Remember, the featured ¬†recipes are also being featured on my Allergy-Friendly Friday Highlights¬†Pinterest¬†board, so check them out there, along with other featured allergy-friendly recipes from weeks past. If you have been featured, I encourage you to grab the¬†Allergy Friendly Friday Badge¬†from my right sidebar and share it on your blog, so others know you’ve got a¬†featured¬†recipe on Allergy-Friendly Friday.

Please add your allergy-free and/or gluten-free recipe links to Allergy-Friendly Friday. PLEASE remember you have to link back from your post, for me to feature your recipe. That means link WITH A HYPERLINK THAT LINKS BACK HERE. When you link back to this post, you can share both your own and everybody else’s.And remember, I specialize in creating gluten-free recipes that are free of the top 8 food allergens, but yours do not have to be. They just have to be allergy-friendly in SOME way.

Just remember:

  • Please link back to this post so your readers can find all the recipes. This is a sharing page.
  • Link to your recipe, not to your homepage.
  • Recipes do not have to be completely allergen-free, just allergy-friendly in some way.
  • When you link, let us know who you are. For example, I might add Allergy-Friendly Halloween Cupcakes (

Allergy Friendly Friday 4/6/12 and The Blender Girl’s KitchenAid Giveaway




I have a special event to share with you this month, that I know many of you will be very excited about. If you ¬†like¬†gluten-free baking, then you will love¬†The Blender Girl’s¬†April Giveaway!

She is giving away a 7-qt bowl-lift stand mixer valued at $549!¬†To celebrate, she is teaming up with 32 gluten free bloggers and featuring a gluten free recipe a day using this amazing machine. ¬† ¬†This week, she shared her chocolate nutella cake, and features The Freedom Chef’s Easter Chocolate Cake Pop, as well as Hallie Klecker’s chocolate chip cupcakes, and Carol Fenster’s Ginger Molasses Cookies. If that wasn’t enough, feast this Easter on Elizabeth Kaplan’s berry cheesecake tarlets, Valentina Kenney’s brownies, Allergist Mom’s carrot muffins, and Lexie Croft’s gluten free, dairy free, egg free scones! ¬†¬†More gluten free KitchenAid goodies next week! ¬†¬†Don’t miss out on your chance to win this fantastic stand mixer. Good Luck! Enter by using link above. (more…)