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prep time
20 min
cook time
1 h 55 min
ready time
2 h 15 min
Low Carb Passover Matzo Ball Soup
This Keto Matzo Ball soup is our low carb take on the traditional Jewish Passover dish. Our low carb soup is prepared with chicken wings and thighs, slowly simmered to create a fresh chicken stock. The stock is then combined with tender rutabaga, celery and onion and finished with Keto-friendly dumplings made with ground almonds, egg, a little fat and seasoning. This makes a great low carb alternative for the Passover holiday.
What are Matzo Balls?
Matzo or Matzah balls are traditional Jewish dumplings served in broth. Matzo is a flatbread prepared with wheat which is consumed over Passover. The Matzo flatbread meal is used to create the dumplings, which are then simmered in a rich chicken broth. We have simply replaced the Matzo meal with ground almonds to create our low carb version of these traditional dumplings.
What Fats Should I Use?
Traditional Matzo ball soup uses schmaltz as a fat to help bind the dumplings, and can be used to soften the vegetables. We have used olive oil in our low carb adaptation of the recipe; however, you may use schmaltz if desired. Butter would not be used in the dish as it is not traditional to consume dairy products and meat within the same dish.
Net Carbs
6.3 g
Fiber
5.1 g
Total Carbs
11.6 g
Protein
27.3 g
Fats
33.7 g
450 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken wing
3 wing
Chicken thigh with skin
2 medium
Raw egg
2 medium
Extra virgin olive oil
2 tablespoon
Celery
2 medium - stalk - 7 1/2" to 8" long
Parsley
2 tablespoon
Almonds, raw
1.25 cup, ground
Rutabaga, raw
1 cup
Lemon juice
1 teaspoon
Garlic powder
0.5 teaspoon
Salt, sea salt
0.5 teaspoon
Red onion
0.5 small
Baking soda
0.25 teaspoon
Black pepper
0.13 teaspoon
Recipe Steps
steps 6
2 h 15 min
Step 1
Add the chicken thighs and wings to a large stockpot/Dutch oven. Cover the chicken with water by three inches. Bring the water up to a boil. Reduce to a simmer and loosely cover. Simmer for an hour and a half while you prepare the remaining ingredients.Step 2
While the chicken is simmering, add the ground almonds to a bowl. Add a good pinch of salt and pepper, the baking soda, garlic powder and lemon juice. Beat the eggs in a separate bowl. Pour the beaten egg into the bowl with the dry ingredients and mix well to combine.Step 3
Add a tablespoon of the olive oil to the almond and egg mixture. Mix well to combine. The mixture should be a thick paste-like consistency. Cover the mixture and refrigerate until the broth is ready.Step 4
Once the chicken has finished simmering, carefully remove the thighs and wings from the pan. Set to one side. Strain the broth through a fine-mesh sieve into a bowl. Pick the cooked chicken meat from the bones. Discard the bones and skin. Set the meat aside with the broth. Dice the rutabaga into half-inch chunks, roughly dice the celery and finely dice the onion. Add a tablespoon of olive oil to the stockpot. Add the celery, rutabaga and onion. Sweat over a medium heat for 4-5 minutes.Step 5
Return the broth to the saucepan and bring to a boil. Remove the dumpling mixture from the fridge. Divide into four even-sized portions and roll each portion into a ball. Carefully lower the dumplings into the saucepan and reduce to a simmer. Simmer for 15 minutes until the dumplings are plump.Step 6
Return the cooked chicken pieces to the saucepan and simmer for five minutes more until hot through. Divide the soup between individual serving bowls. Top each bowl with chopped fresh parsley to serve.
