Gluten-Free Matzo Ball Soup

Serves: 6

Soup Ingredients

• 5 celery stalks, washed and chopped
• 1 cup baby carrots, chopped
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 2 tbsp fresh parsley, chopped
• 3 lbs bone-in chicken, shredded
• 6 cups water
• Fresh parsley, for garnish

Matzo Balls Ingredients

• 1 box of gluten-free matzo ball mix
• 2 large eggs
• ¼ cup avocado oil
• 2 tsp sea salt
• 8 cups water

Directions

1. In a large pot, combine the celery, carrots, onions, garlic, parsley, salt, pepper, and chicken. Add 6 cups of water.
2. Bring to a simmer over medium-low heat, then reduce to low and simmer for 30 minutes.
3. In a medium bowl, beat the eggs. Stir in avocado oil, then add the matzo ball mix and combine gently. Let stand for 15 minutes.
4. In a large pot, bring water and salt to a boil.
5. With moistened hands, form the mixture into twelve 1-inch matzo balls.
6. Gently drop the matzo balls into the boiling salt water. Cover, reduce to a medium simmer, and cook for 25–30 minutes until soft.
7. Transfer cooked matzo balls to the soup and serve.