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Not-so-Matzo Ball Soup

Not-so-Matzo Ball Soup

Yield: 10-12 servings

Prep: 30 min

Cook: 1 hr 10 min

Ready: 1 hr 40 min

  • 1 Free-range organic chicken – boned (use to make homemade chicken stock or just use the meat for the soup and purchase chicken broth- but homemade is so much better)

  • Chicken broth (3 qts and extra if needed), find my recipe HERE

  • 3 stalks celery, chopped (use the leaves also)

  • 1 carrot, chopped

  • 1 yellow onion, chopped

  • 1 cup chopped kale or spinach

  • 3 tbsp coconut oil

  • 2 thinly sliced leeks

  • 1 turnip, chopped

  • 1/2 cup peas

  • 2 tsp rubbed sage

  • 2 tsp ground thyme

  • 1 tsp dried basil

  • 1 tsp ground coriander.

  • 1 tbsp ground black pepper

  • 1 tbsp salt

  • more salt and pepper to taste

Not-so-Matzo Balls
  • 1 pound Ricotta cheese, drained

  • 1 cup shredded Fontina cheese

  • 1 cup freshly grated Parmesan

  • Zest of 2 lemons

  • 1 large egg, plus 2 yolks

  • Cracked black pepper and Kosher salt to taste

  • 2 tbsp baking powder

  • Chopped parsley

  • 1/2 cup coconut flour, plus more for dusting

  1. For the chicken soup, get a large pot. Sweat the vegetables in coconut oil for a few minutes then add the spices, salt and pepper. Pour stock over vegetables and simmer for 10 mins. Add chunks of boned and chopped up chicken and simmer for another 20 to 30 mins. Season again to taste.

  2. While the soup is simmering, prepare the Not-so-Matzo Balls. Combine all the cheeses in a large bowl, and combine the flour, baking powder and pepper in another separate bowl. Add the eggs to the cheese mixture and stir well.

  3. On parchment paper, pour flour mixture in a large circular mound and form a well in the middle of the mound. Pour the cheese mixture, zest and parsley into the middle of the well. With your hands incorporate the flour into the cheese mixture until combined. The dough will be wet at first but the coconut flour will start to expand and sop up some of the wetness. Take a large cookie scoop and scoop the mixture onto a parchment lined cookie pan. Once you scoop all the mixture, place the pan in the refrigerator for 20 minutes to set.

  4. Five minutes before removing the matzo balls, bring a large pot full of water to a boil atop the stove. Drop each ball into the boiling water (They will expand a lot so make sure you don’t over crowd). Simmer for 30 minutes and remove with a slotted spoon, placing back onto the baking pan. You will have extra that can be frozen for later use with your soup.

  5. Put 2 or 3 Not-so-Matzos in your soup bowl and ladle soup over them. Very hearty and delicious.






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Jack is one of those Labs of a lifetime. Strong, big, determined, docile, agile, gentle, devoted and actually attached at the hip to me. I never go anywhere without him at my side. He’s probably the smartest dog I’ve ever had...

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