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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Keto Matzah Ball Soup! (Gluten/Grain/Dairy Free and Paleo)/

Keto Matzah Ball Soup! (Gluten/Grain/Dairy Free and Paleo)/

This recipe was created by a former kitchen assistant. Since I am not jewish and did not grow up on Matzah Ball Soup I was worried I wouldn’t be able to do it proper justice! She did an incredible job and this soup has wonderful flavor! As an added bonus its low carb and keto friendly!

Matzah Ball Soup


  • Soup

  • 4 Large Peeled and Chopped Carrots

  • 1 heart of Chopped Celery

  • 1 Large Peeled Parsnip

  • 2-3 Medium chopped Onions

  • 1/4-1/2 cup chopped Dill

  • 1 Whole Chicken

  • Chicken Broth (enough to cover chicken in a stock pot)

  • Salt and pepper to taste

  • Cilantro (or Parsley) for garnish

  • Matzah Balls

  • 4 Eggs

  • 1 tsp Salt

  • 1/4 tsp Pepper

  • 2 TBSP Oil

  • 2 TBSP WAter

  • 2 1/2 packed Cups Blanched Almond Flour


  1. Prepare the vegetables, peel and chop the carrots; chop the celery; Peel the parsnip; peel and chop the onions. Place in a large stock pot OR crock pot.

  2. Chop dill and add to the stock pot or (crockpot).

  3. Prepare the chicken, by taking out the innards and rinsing the outside with water.

  4. Place in a large stock pot.

  5. Fill stock pot (or crock pot) with enough water to cover the chicken.

  6. Add the bouillon cubes.

  7. Bring soup to a boil over medium-high heat, and simmer 3-4 hours (the more time the better).

  8. Season with salt and pepper to taste.

  9. Take off heat and strain soup base into a soup terrain; let cool. (You will come back to this, to shred the chicken and add back the amount of vegetables you want to your soup)

  10. While cooling, prepare the matzah balls.

  11. In a bowl combine the eggs, salt and pepper; whisk vigorously, until frothy.

  12. Stir in oil, water, and almond flour.

  13. Set in refrigerator for 2 hours.

  14. Take the matzah ball batter out of the refrigerator and boil a pot of water.

  15. Roll matzah ball batter into 1-1/2 inch balls and drop in the water; reduce to simmer and cook for 20 minutes.

  16. Remove finished matzah balls with a slotted spoon and set aside.

  17. Shred chicken into soup, with vegetables, remove bones and skin.

  18. Sprinkle with cilantro or parsley.

  19. Add matzah balls to desired amount of soup and enjoy!


You can use a mix of water and chicken broth to make the soup! However the more broth you use- the better the flavor will be!

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