Light and Fluffy Chicken "Matzoh" Balls -- Wheatless

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Total Time
10 mins
15 mins

I found this really great recipe for wheatless "matzoh" balls in an Israeli cooking magazine. This is a great recipe for those of us who have allergies or other problems with wheat.

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  1. Mix the chicken breast, almonds, chives, sugar, salt and eggs.
  2. Add just enough water to form a very stiff batter (you will need to shape the"matzoh" balls from this batter).
  3. Boil the 5 cups of water with the chicken soup powder.
  4. As the water furiously boils, form balls from the batter and drop them into the soup.
  5. They will sink to the bottom and then rise to the top.
  6. Don't make the balls too large, they will really grow once they hit the soup.
  7. Cook for about 15 minutes.
  8. Serve in your favorite soup.
Most Helpful

2 5

This was okay. Maybe I needed to eat real matzoh balls first for comparison. The balls did puff up nicely.