Light and Fluffy Chicken Matzoh Balls Wheatless
Elevate your holiday meals or cozy family dinners with these Light and Fluffy Chicken Matzoh Balls, a wheatless twist on a traditional favorite! Perfectly airy yet satisfying, these matzoh balls are made with rich chicken stock, schmaltz (or a vegetable oil alternative), and a touch of fresh parsley or dill for a bright, herby finish. The key to their unparalleled fluffiness lies in chilling the batter and cooking them gently in steaming broth, ensuring they remain tender and buoyant. Ready in just about an hour and naturally gluten-free, these matzoh balls are an ideal addition to chicken soup or served on their own with a warm drizzle of broth. Whether you're celebrating Passover or simply craving ultimate comfort food, this recipe delivers a wholesome, crowd-pleasing dish with traditional yet timeless flavors.
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Recipe Information
Ingredients
- 1 cup Matzoh meal
- 0.5 cup Chicken stock
- 4 large Eggs
- 4 tablespoons Chicken fat (schmaltz) or vegetable oil
- 2 tablespoons Fresh parsley or dill, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 8 cups Water or chicken broth (for boiling)
Instructions
In a medium bowl, whisk together the eggs and chicken stock until fully combined.
Add the matzoh meal, chicken fat or vegetable oil, parsley or dill, salt, black pepper, and nutmeg (if using). Mix until just combined. Do not overmix.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the mixture to firm up.
In a large pot, bring 8 cups of water or chicken broth to a gentle simmer. Add a pinch of salt to the water if using plain water.
With wet hands, gently form the chilled matzoh mixture into balls about 1 inch in diameter, being careful not to compress them too much to keep them light and fluffy.
Carefully drop the formed matzoh balls into the simmering liquid. Cover the pot with a lid and let them cook for 30–35 minutes without lifting the lid, as steam is essential to their fluffiness.
Once cooked, use a slotted spoon to transfer the matzoh balls into the soup or serving dish.
Serve warm in chicken soup or with a drizzle of extra chicken broth, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
