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Cauliflower Matzo Ball Soup

Prep Time 1 hour
Cook Time 2 hours 20 minutes
Total Time 3 hours 20 minutes
Servings 7 servings


Cauliflower Matzo Balls

  • 1 small head cauliflower cut into small chunks, or 2 cups cauliflower rice
  • 2 cloves garlic
  • 1 tablespoon olive oil, or butter
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 tablespoon fresh dill, chopped
  • 2 large eggs, whisked
  • 1 teaspoon baking powder
  • 3/4 cup gluten-free matzo meal


  • 1 whole chicken, 3-4 pounds
  • 1 lemon, cut in half
  • 1 tablespoon kosher salt
  • 12 cups water
  • 2 leeks, halved and rinsed with ends trimmed
  • 1 stalk celery, chopped
  • 1 turnip, scrubbed, top removed and cut in half
  • 1 parsnip, peeled and sliced in 1/4" rounds
  • 3 black peppercorns
  • 6 carrots, peeled and sliced into 1/2" rounds
  • 1 bay leaf
  • 8 dill sprigs
  • 2 cups kale, stems removed and chopped
  • 1-2 parsley sprigs


Cauliflower Matzo Balls

  1. Preheat oven to 350ºF. Place parchment paper or silpats on two cookie sheets.

  2. In a medium pot, combine cauliflower, garlic and cold water to cover the cauliflower. Cover with a lid and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is for tender then drain.

  3. In a food processor or in medium bowl add cauliflower, garlic, olive oil or butter, sea salt, black pepper, garlic powder, onion powder, and dill. Using the food processor or immersion blender, blend until very smooth or desired consistency. Add salt and pepper to taste, if necessary. Add egg, baking powder, matzo meal and dill mix together. Chill mixture for 30 minutes.

  4. Gently form the chilled matzo ball mixture into 1 inch balls. You don't want to overwork the mixture when you roll it into balls.

  5. Place matzo balls on cookie sheet about 1 ½ - 2 inches apart. Baked for 10 minutes. Flip matzo balls and bake another 10 minutes until firm but soft in the middle. 


  1. Remove neck and giblets from the chicken and discard. Squeeze each half of the lemon into the cavity of the chicken and sprinkle salt inside the chicken.

  2. In a large stockpot over low heat, add chicken breast, side down, for 2-3 minutes. Add water and bring to a boil skim the foam from the top. Add leeks, celery, turnip, parsnips, peppercorns, and carrots. Bring to a simmer and cook for about 40 minutes then add the bay leaf. dill, kale, and parsley, and cook for another 5 minutes. Remove the chicken once it’s cooked and reached 165°F.

  3. Remove the chicken and cool, separate skin from the meat and meat from the bones, then shred the chicken or cut it into bite-size pieces. Remove turnip, leek, dill, peppercorns and bay leaf. Season with salt and pepper as needed. Add Cauliflower Matzo Balls and serve.

Recipe Notes

Nutrient Analysis:
Serving size: 2 cups + 3 matzo balls, 4 ounces chicken & 1/3 cup carrots, 200 calories, Fat: 4 grams, Saturated fat: 1 grams, Carbohydrates: 24.5 grams, Sugar: 5 grams, Sodium: 155 milligrams, Fiber: 3 grams, Protein: 17.5 grams, Cholesterol:  70 milligrams 

*Refrigerate matzo balls for 3 days.

*Freeze extra matzo balls on a sheetpan overnight until frozen then place in an airtight container or freezer bag labeled and dated for up to 3 months. Defrost matzo balls in the refrigerator then reheat soup in hot chicken soup.