Fody Low FODMAP Matzah Ball Soup

low-fodmap-matzah-ball-soup

Prep Time: 15 minutes

Chill Time: 2 hours

Cook Time: 30 minutes

Makes 12 servings; 1 generously sized matzah ball per person

Description of Fody Low FODMAP Matzah Ball Soup

We use gluten-free, low FODMAP matzah for these matzah balls. Please note that these types of matzah are not necessarily appropriate for seders.

I have found that gluten-free matzah balls have a lovely texture immediately after they are made, but that they firm up tremendously upon standing. Plan accordingly and serve your soup as soon as the matzah balls are ready.

We like using club soda in our low FODMAP matzah ball mixture, but it is a very small amount and if you don’t have it, or don’t want to open a bottle, simply use water.


Low FODMAP Matzah Ball Soup Ingredients

Matzah Balls:

  • 3 large eggs
  • 3/4 cup (75 g) of very finely ground low FODMAP gluten-free matzo meal
  • 1/4 cup (60 ml) vegetable oil
  • 3 tablespoons water or club soda
  • 1 teaspoon kosher salt

    Soup:
    • 24 cups (5.7 L) water
    • 6 tablespoons (72 g) Fody Low FODMAP Chicken Soup Base
    • 2 medium carrots, peeled and diced
    • 2 medium parsnips, peeled and diced
    • 2 cups (280 g) cooked chicken, skinned and shredded; you can use white or dark meat
    • Fresh parsley

      Directions for Low FODMAP Matzah Ball Soup

      About 2 hours before serving, make the matzah ball mixture: whisk the eggs very well in a medium sized mixing bowl. Add the matzah meal, oil, water or club soda and salt and stir together very well. The mixture will appear loose. Cover with plastic wrap and refrigerate for 2 hours to firm up.

      Bring a large pot of salted water to a boil. Meanwhile, roll approximately 2 tablespoon sized portions of the matzah ball mixture into balls use very wet hands. Simmer the matzah balls for about 20 minutes. They will swell up and firm up.

      Meanwhile, whisk together the water and Fody Low FODMAP Chicken Soup Base together in a stock pot and bring to simmer over medium heat, whisking well to dissolve base. Once it is dissolved, add the carrots, parsnips and shredded chicken and simmer for a few minutes until the vegetables are tender. Ladle soup into bowls and garnish with fresh parsley. Serve immediately.


      About the Chef

      Dédé Wilson

      Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
      Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

      This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

      fodmapeveryday.com

      Chicken Soup Base
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