Paleo Matzo Ball Soup

Paleo Matzo Ball Soup

Experience the comforting flavors of traditional matzo ball soup with a Paleo twist in this hearty and nourishing recipe. Instead of traditional matzo meal, these matzo balls are crafted from a blend of almond flour, tapioca starch, and eggs, yielding a light and fluffy texture that's reminiscent of the classic dish. Paired with a rich and flavorful bone broth, tender vegetables, and aromatic herbs, this Paleo matzo ball soup is both satisfying and wholesome. Whether you're observing Passover or simply craving a cozy bowl of soup, this recipe is sure to delight your taste buds while staying true to your Paleo lifestyle.


• 1/2 cup cassava flour
• Everything but the bagel seasoning
• 1 Tbsp evo hemp Hemp Seed Oil
• 6 Tbsp warm water

Soup Ingredients

• Bone broth
• Pre-cooked chicken
• Pre-cooked veggies (carrots, mushrooms, onions)


1. First, mix flour and seasoning in a large bowl, then add evo hemp Hemp Seed Oil and water and mix until a dough forms.

2. Roll dough into desired sized balls then drop each in to a large pot of boiling water and allow them to cook at least 10 minutes (time will vary depending on the size of balls). They should float to the top.

3. After your matzo balls are cooked, you can either store them in the fridge for another day or immediately add them to a bowl of hot/warm bone broth, protein of choice and veggies.


Recipe by Bethany Ugarte (lilsipper)