If you grew up loving matzo ball soup at your family’s Jewish holiday celebrations, but you’re avoiding gluten (and pesky lectins), this one’s for you. This Gluten-Free, Lectin-Free Chicken Soup with Millet Matzo Balls, created by Claudia Curici, takes all the comfort and tradition of classic Jewish matzo ball soup and gives it a gut-friendly upgrade your “gut buddies” will love, too.
Instead of wheat-based matzo meal, light and fluffy millet-based matzo balls are made with toasted, ground millet flakes, almond flour, tapioca, and psyllium husk—so you get that nostalgic texture without the gluten or lectin bomb. Nestled in a rich, homemade chicken stock loaded with fresh veggies, dill, and parsley, this is a warm, celebratory bowl that honors Jewish tradition and supports your health.
A beautiful way to say “Chag Sameach” to your taste buds and your microbiome! Happy Hanukkah!
Table of Contents
Lectin-Free Chicken Soup with Millet Matzo Balls
Recipe and Photography by Claudia Curici (www.creativeinmykitchen.com)
A wholesome, comforting twist on the classic matzo ball soup — completely gluten-free and lectin-free. It starts with a rich homemade chicken stock, finished with fresh vegetables and herbs, and served with light, tender, and fluffy millet-based matzo balls. Toasted and ground millet flakes perfectly mimic the texture of traditional matzo meal, creating matzo balls that are airy, delicate, and full of flavor.
Makes 6 servings
🥣 Step 1: Make the Chicken Stock (Can Be Prepared a Day Ahead)
Prep time: 20 minutes
Cooking time: 2-3 hours
Instructions
Place all the ingredients in a large soup pot and cover with cold water. Bring to a boil, then skim off any foam that rises to the surface. Lower the heat and gently simmer for 2–3 hours, uncovered or partially covered. Strain the stock, reserving the liquid. Separate the chicken meat from the bones and skin, then shred or chop the meat. The stock and chicken can be stored in the refrigerator overnight.
🥕 Step 2: Prepare the Chicken Soup
Instructions
Return the strained stock to the pot. Add freshly chopped carrots and celery (as much as you like) and simmer until the vegetables are tender. Add the shredded chicken back into the soup and season with salt to taste. Finish with freshly chopped parsley and dill. Keep warm while preparing the matzo balls.
🌾 Step 3: Make the Millet Matzo Balls
Prep time: 40 minutes
Cooking time: 20 minutes for millet & 20-25 minutes for the matzo balls
Yields: 18 large matzo balls
Instructions
- Toast and grind the millet flakes (this is another step that can be done in advance).
- Spread 2 cups of millet flakes on a parchment-lined baking sheet.
- Toast at 160°C / 325 °F for 20-25 minutes, stirring occasionally, until lightly golden and fragrant.
- Cool completely, then grind in a food processor using the S-blade — pulse 3 times until you have a coarse meal (not fine powder).
- Measure 1/2 cup + 1 tablespoon of this ground millet meal and return it to the food processor with the almond flour, tapioca starch, and psyllium husk powder. Pulse once to combine, then set aside. Reserve the rest of the ground millet, in a jar (in case you need to adjust texture later).
- Beat the egg whites: In a clean bowl, beat the egg whites with cream of tartar (or lemon juice) until soft peaks form. Set aside.
- Mix the yolk base: In another bowl, whisk together the egg yolks, salt, pepper, garlic powder, onion powder, baking powder, baking soda, olive oil, and minced onion until smooth and well combined.
- Combine the mixtures: Add the dry ingredients to the yolk mixture and fold to combine. Gently fold in the beaten egg whites until just incorporated, and don’t overmix — the mixture should look airy and cohesive, not dense.
- Rest the dough: Cover the surface with a film and refrigerate for 45 minutes to allow the flours to hydrate and the mixture to firm up.
- Shape and simmer the balls:
- Bring a large pot of salted water (or vegetable stock for more flavor) to a gentle simmer.
- Lightly oil your hands and shape the dough into small balls, slightly smaller than 1 tablespoon each — they will double in size, so don’t make them too big.
- Carefully lower them into the simmering liquid using a slotted spoon. They should start floating after one or two minutes. Cover the pot and simmer undisturbed for 20 minutes.
- Remove the lid (the balls should float and be double in size), check one and see if it’s done. Otherwise, cook for 5 more minutes. Lift them out gently with a slotted spoon and set aside on a platter.
- The matzo balls can also be refrigerated in an air tight container and served with hot soup later, or the second day.
🍲 Step 4: Serve
Place 3 matzo balls in a soup bowl or plate. Ladle the hot chicken soup over the top and garnish with fresh dill and parsley. Serve immediately.
