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Egg-Free Matzo Balls

March 17, 2021
Original photo: Rebecca KlempnerOriginal photo: Rebecca Klempner

In the spring of 2008, my 8-month-old daughter had allergy tests to discover why eczema had crept over increasing amounts of her body since wintertime. Two days before Passover, my pediatrician phoned with the results: My daughter was allergic to egg whites.

Featured in: Matzo Ball Soup—and Hold the Eggs


  • ½cup matzo meal
  • ¼tsp xanthan gum
  • ¾tsp salt
  • 1 ½tsp baking powder
  • 3Tbsp water
  • 2Tbsp oil
  • 7Tbsp aquafaba (liquid from a can of chickpeas or other white beans)
Yield: Serves 4-5


  • Step 1

    Preheat oven to 350. Mix batter and refrigerate 10-15 minutes. Put at least 6 cups of broth (or salted water) to a boil if planning to make soup right away.

  • Step 2

    Roll the batter into balls about an inch in diameter. You should be able to make 12-15 matzo balls. Bake them in the oven on a parchment-lined cookie sheet for 10-12 minutes, until set and just very, very slightly turning golden.

  • Step 3

    You may refrigerate to use later or make soup now. Drop them into the soup and cook covered for at least 25 minutes, on a low simmer.