Matzo Ball Soup Diet

How to Lose 15-20 Pounds by Eating Soup

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Matzo Ball Soup

Enjoy the soup as is, or garnish with parsley leaves.


  • Chicken soup:
  • 5 pounds dark meat chicken parts (such as drumsticks and backs), trimmed
  • 3 quarts water
  • 3 carrots, peeled
  • 3 celery stalks with leaves
  • 2 (8-ounce) onions, halved
  • 1 leek, split lengthwise and cut into large pieces
  • 1 parsley root, peeled
  • 1 parsnip, peeled
  • 1 (8-ounce) piece peeled winter or summer squash
  • 1 bunch flat-leaf parsley
  • 3 dill sprigs (optional)
  • Matzo balls:
  • 4 large eggs
  • 1 cup matzo meal
  • 1 teaspoon kosher or sea salt, divided

Nutritional Information Rectangle add

  • Calories 164
  • Fat 8.1g
  • Satfat 2.4g
  • Monofat 3.3g
  • Polyfat 1.7g
  • Protein 8g
  • Carbohydrate 16g
  • Fiber 1g
  • Cholesterol 106mg
  • Iron 1mg
  • Sodium 292mg
  • Calcium 22mg
  • Sugars 1g
  • Est. added sugars 0g

How to Make It

To prepare chicken soup, place chicken in an 8-quart stockpot; add 3 quarts water. Bring to a simmer, skimming foam from surface. Adjust heat to maintain simmer (boiling will turn soup cloudy).

When no more foam appears, add carrots and next 6 ingredients (through squash). Simmer, uncovered, 3 hours; add herbs during the last 15 minutes.

Cool slightly, and strain through a fine sieve. Discard solids. Cool soup to room temperature; cover and refrigerate overnight. Scoop off congealed fat, reserving 3 tablespoons.

Place eggs in a medium bowl; whisk to blend. Stir in matzo meal, 1/4 teaspoon salt, 3 tablespoons reserved fat, and 1/4 cup soup. Cover; chill 2 hours or until firm.

Bring a wide pot of water to a boil. Gently but thoroughly roll 1 rounded tablespoon dough between moistened palms into a ball; place on a plate. Repeat to form 16 balls total.

Maintain water at a gentle boil. Gently add matzo balls; cover and simmer 35 minutes or until tender and slightly al dente, stirring after 10 minutes.

Bring 6 cups soup and remaining 3/4 teaspoon salt to a simmer (reserve any remaining soup for another use). Add matzo balls to soup using a slotted spoon. Simmer, uncovered, for 10 minutes.

Adapted with permission from The Seasonal Jewish Kitchen, copyright 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Matzo Ball Soup

I’ve loved Matzo Ball Soup ever since I was a kid. What’s not to love? This hearty, uncomplicated soup is rich in flavor and tradition and (once you start cooking) takes almost no time to put together. Traditionally, matzo ball soup is eaten during the week of Passover as during that time, eating chametz (any food product made from wheat, barley, rye, oats, or spelt) is forbidden but matzo, an unleavened flatbread is permitted, is OK.

There are so many varieties of this soup. Some with chicken, some without. Some with baking powder, some without. Now, to be honest, the best I’ve ever had is the one from Brooklyn’s Mile End Deli that incorporates half a cup of schmaltz (rendered chicken fat) into the matzo balls and makes the matzo balls unreasonably creamy. But, when you’re trying to keep an eye on your calories, that much schmaltz (which has about the same caloric density as butter or olive oil) isn’t going to help. Plus, it’s not always the easiest to find.

So, we put together a healthy version of Matzo Ball Soup for you. No, it doesn’t have schmaltz. But, it’s still pretty darn tasty. We think you and your family will love it. Let us know what you think in the comments!

Matzo Ball Soup

Prep Time 15 mins

Cook Time 28 mins

Total Time 43 mins

Servings 8 bowls


  • 3 large eggs , beaten
  • ¾ cup matzo meal , whole-grain
  • 3 Tbsp . olive oil , divided use
  • 3 Tbsp . club soda
  • 1 tsp . sea salt
  • 2 tsp . olive oil
  • 2 medium carrots , sliced
  • 4 cups low-sodium organic chicken broth
  • 1 lb . cooked chicken breast , boneless, skinless, shredded, warm
  • 1 tsp . freshly ground black pepper
  • 2 Tbsp . chopped fresh dill


If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

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Gluten-Free & Low FODMAP Matzo Ball Soup

Passover was looming and I thought, okay Dédé, you are a FODMAPer, eat gluten-free and your Mom was Jewish, so get into the Test Kitchen and develop a recipe for matzo balls. At first I was daunted; then I got really excited. And as the recipe came together, I got REALLY excited. I bring you our exclusive low FODMAP gluten-free Matzo Ball Soup! And it is based upon our Monash University Certified Low FODMAP Chicken Stock!

Is This Matzo Ball Soup Appropriate for a Seder?

Good question and one that only your rabbi can answer. Let me explain. The matzo (or matzoh, or matzah) and matzo meal used for Passover is supposed to be wheat based, and if not wheat, there are a very few other choices. The problem is availability and also that we are additionally concerned with FODMAPs. If you look up “gluten-free matzo” on any of the online Jewish resources you will get an eyeful. What it boils down to is that if you have a medical condition that would preclude you from eating traditional matzo, then it appears that many rabbis will give you a pass. Read up and use your own judgment.

Matzo Ingredient Labels

We chose to go with Manischewitz brand. The label says “Gluten Free Matzo-Style Squares” and then right underneath it says “Not a Replacement for Seder Matzo”. Go figure. If you take a liberal approach, our recipe will work for you. If you are Orthodox, all I can tell you is that I tried my best! I like to think my Nana would approve, and she was a stickler.

The Manischewitz GF matzo ingredients are listed as: tapioca starch, potato starch, water, eggs, dehydrated potatoes, palm oil, vinegar, sugar, salt.

Once you have the chicken stock made, this will come together easily. One caveat: more than with traditional matzo balls, these wait for no one. These matzo balls are large and light and fluffy and stay that way for about 15 minutes after they are simmered. After that they shrink and condense and harden – ahem – I mean, firm up. And not in a good way. Plan accordingly.

Pulverize That Matzo!

You need to grind the gluten-free matzo very finely – as finely as possible – so don’t skimp on that step. I used a food processor fitted with a metal blade. One 10-ounce (284 g) box of matzo is more than enough.

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Shaping Matzo Balls

There is no getting around the fact that a scoop, like an ice cream scoop, will help you form nice round matzo ball shapes. I use my trusty Zeroll #40 scoop all the time – for cookies, meatballs, portioning other foods. It is an inexpensive tool and comes in very handy, such as with this recipe. You want a scoop that makes balls that are about Ping-Pong size. The matzo balls swell up beautifully when cooked.

For More Passover Recipes

Matzo Ball Soup

Our Matzo Ball Soup uses low FODMAP gluten-free matzo, which may or may not be considered appropriate for your seder table. Please consult your rabbi. We think we have come up with a really great version. Enjoy!

Makes 12 servings; 1 generously sized matzo ball per person

Prep Time 15 mins

Cook Time 25 mins

Total Time 2 hours , 40 mins

Author Dédé Wilson


  • 3 large eggs
  • 3/4 cup (75 g) of very finely ground low FODMAP gluten-free matzo meal
  • 1/4 cup (60 ml) melted schmaltz (chicken fat) or vegetable oil
  • 3 tablespoons club soda
  • 1 teaspoon kosher salt

  • 24 cups (5.7 L) low FODMAP Chicken Stock, ready to use
  • 2 medium carrots, peeled and cut into very thin (1/8-inch/3 mm) rounds
  • 2 medium parsnips, peeled and cut into very thin (1/8-inch/3 mm) rounds
  • Fresh dill

5:56 pm Updated by

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