Keto Matzoh Ball Soup | The Jewish Week | Food & Wine

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Keto Matzoh Ball Soup

Keto Matzoh Ball Soup

Keto Matzoh Ball Soup (Paula Shoyer)

Serves 7 - 8

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It may be a bit misleading to call these matzoh balls, since they have no matzoh in them, but they look just like matzoh balls, are very tasty and good for you too.



Matzoh Balls:
1 pound ground chicken
¼ cup chicken stock
2 tablespoons ground almonds
1 tablespoon coconut flour*
2 cloves garlic, crushed
1 large egg
1 tablespoon coconut oil
¼ teaspoon salt
1/8 teaspoon white pepper
8 cups water
2 teaspoons kosher salt

1 whole chicken cut into quarters
1 large onion, quartered
2 carrots, peeled and cut in half
3 stalks celery, cut crosswise in half
2 cloves garlic
1 parsnip, peeled and cut in half
1 fennel bulb, quartered
½ cup sliced shitake mushrooms
2 bay leaves
2 teaspoons kosher salt
1 tablespoon black peppercorns
½ large bunch parsley
½ large bunch dill
8 cups water


To make the matzoh balls:
In a medium bowl mix together the chicken, stock, ground almonds, coconut flour, garlic, egg, oil, salt, and pepper. I like to use my hands. Cover with plastic wrap, and chill for 2 hours or up to 1 day.

Have a bowl of cold water nearby; wet your hands, scoop up some batter shape into 1 1/2-inch balls. Place onto a plate and place in the fridge until the water is boiling. Bring the water to boil over high heat and add the kosher salt. Add the matzoh balls, reduce heat to simmer and cook for 8 minutes, Serve with soup.

To make the soup:
Place the chicken pieces in a large pot. Add the onions, carrots, celery, garlic, parsnip, fennel, mushrooms, bay leaves, and salt. Add the water and bring to a boil.

Use a large spoon to skim the scum off the top of the soup. Add the peppercorns and salt. Cover the pot, reduce the heat to low, and let the soup simmer, checking after 5 minutes and skimming off any additional scum. Add the parsley and dill, cover, and simmer for 2 hours. Let cool.

Strain through a large sieve. Taste the soup and add more salt or pepper if necessary.