













Light-as-Air Paleo Matzoh Balls/ Potato Dumplings

I cook my matzoh balls in salted water, many people cook them in chicken soup.  Either way they are delicious.  Please note that these photographs are of a half batch.


2 eggs

2 tablespoons olive oil

1/4 cup potato flour

2 teaspoons chopped parsley, optional

Salt and pepper to taste

Broth or salted water for boiling

In a small bowl, beat the eggs with the oil


Add the potato flour, chopped parsley (if using), salt and pepper.  Stir until combined.  Let stand 5 minutes.


Fill a 6 or 8 quart pot 2/3 full of water.  Bring to a boil over high heat.  Dip a spoon into the boiling water.


Scoop about 1 1/2 teaspoons of the matzoh ball mixture into the spoon; insert into the boiling water and release the mixture.


Continue scooping the matzoh balls until all the mixture is used up (you should have about 18 to 20 matzoh balls)


The should immediately drop to the bottom, and then float.


Reduce heat to medium; cover the pot.  Let cook 25 minutes or until the matzoh balls are cooked through completely and are a uniform color throughout.  Remove from pot using a slotted spoon.


Serve in chicken soup (or with stews)


Makes 18 to 20 small matzoh balls   Serves:  4 to 6



5 thoughts on “Light-as-Air Paleo Matzoh Balls or Heavy-as-Lead Matzoh Balls or Potato Dumplings

  1. my experience (once upon a time) is that the longer you leave the matzoh ball batter, the heavier the matzoh balls. Also, with regular matzoh balls, using seltzer helps keep them light.

    Since I have been GF, I have used a GF matzoh ball mix and they were quite good. I haven’t looked at the ingredients to see about those being paleo, but they do have a K for passover marking.


  2. Those are beautiful! And my family would kill me if I make anything other than the heavy Hungarian matzo balls with ginger in them….maybe I’ll make some of my own on the side.

    Be well!

    Mary Koppel 612-916-0412



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