Matzo Ball Soup ~ Sephardic Style (VG/GF)
Matzo Ball Soup ~ Sephardic Style (VG/GF)
Matzo Balls
Cooking/Poaching Liquid
Serving Broth
  1. What you will need.
  2. Prep your ingredients (chop, grab all ingredients and pans).
  3. In a medium bowl, combine the ingredients for the Matzo Balls with 1 package Gluten Free Matzo Ball Mix.
  4. Mix well and let stand 15 minutes.
  5. In a large pot with a tight fitting lid, bring the cooking liquid ingredients to a boil.
  6. Using wet hands, form matzo mix into balls about the size of walnuts.
  7. They will look like this.
  8. Gently drop balls into boiling liquid; cover; reduce heat to simmer and cook for 30 minutes.
  9. While the matzo balls are cooking…
  10. …heat the olive oil for the serving broth in a medium size pot on medium low. Add the onion and carrot and sauté until the onion is translucent and soft, about 8-10 minutes.
  11. Add the remaining ingredients for the serving broth, cover and bring to a gentle simmer until ready to serve.
  12. When matzo balls have been cooking 30 minutes, transfer (the balls only) to the serving broth.
  13. Enjoy!
Recipe Notes


You can totally use homemade stock in place of the Better Than Bouillon if you have it! And you can use regular Matzo mix if you don’t want or need it to be gluten free.


Photo Credit: Carmen Mandato Photography