Completely Keto Matzoh Ball Soup

In kitchens around the world, there’s a timeless comfort food known as “Jewish Penicillin” – Matzoh Ball Soup. This iconic dish has been cherished for generations, celebrated for its nourishing properties and ability to soothe the soul.

Legend has it that Matzoh Ball Soup earned its healing nickname from the Jewish community, who believed in its power to cure ailments and provide comfort during times of sickness. Passed down through families and shared at communal gatherings, this hearty soup became a symbol of love and care.

In the bustling kitchen of a Jewish household, a whole raw chicken, quartered onions, celery stalks, garlic cloves, fennel bulb, and sliced shitake mushrooms filled the stockpot, ready to impart their flavors into the broth. Fragrant bay leaves, parsley, and dill added depth to the simmering liquid, while Pink Himalayan Salt and pepper seasoned it to perfection.

As the soup simmered on the stove, its savory scent wafted through the house, drawing loved ones to the table. Meanwhile, matzoh balls were formed from a mixture of ground chicken, chicken stock, ground almonds, almond flour, Pink Himalayan Salt, pepper, onion powder, garlic, egg, and coconut oil, then gently boiled until fluffy and tender.

With each spoonful, the nourishing broth and fluffy matzoh balls provided comfort and sustenance, offering a taste of home and tradition. Whether enjoyed on a chilly evening or shared with friends and family during holiday gatherings, Matzoh Ball Soup remains a beloved favorite, cherished for its ability to bring warmth and healing to both body and soul.

Completely Keto Matzoh Ball Soup

Course: Soup
Cuisine: European
Keyword: keto matzoh ball soup, matzoh ball soup
Prep Time: 4 hours
Servings: 8 people



  • 1 whole raw chicken cut into quarters
  • 1 large onion quartered
  • 4 celery stalks, cut lengthwise in half
  • 2 cloves garlic
  • 1 fennel bulb quartered
  • 1.5 cup sliced shitake mushrooms
  • 3 bay leaves
  • 1 large bunch parsley
  • 1 large bunch dill
  • 8 cups water
  • 2 tsp pepper
  • 1 tsp Pink Himalayan Salt

Matzoh Balls

  • 1 lb ground chicken
  • 1/4 cup chicken stock
  • 2 Tbsp ground almonds
  • 1 Tbsp almond flour
  • 2 tsp Pink Himalayan Salt
  • 1/8 tsp pepper
  • 8 cups water
  • 1 tsp onion powder
  • 2 cloves garlic crushed
  • 1 large egg
  • 1 Tbsp coconut oil


Matzoh Ball Making

  1. Add all the the matzoh ball ingredients (except for the water) into a mixing bowl and mix together well, ideally using your hands. Cover with plastic wrap, and refrigerate for 3 hours minimum or max 1 day.

  2. Fill up a bowl with water and put nearby. Wet your hands before scooping up some batter and shape into 1 ½-inch balls.

  3. Put all the balls onto a plate and place in the fridge. Fill a pot with the 8 cups of water and put on the stove. Wait until the water reaches a boil. Add the balls, reduce heat to simmer and cook for 8 minutes. The balls are all ready then, they can be kept seperate from the soup until eaten or added into the soup once the soup is done for more flavor.

Soup Making

  1. Add all the ingredients (except for the salt and pepper) for the soup into a large pot and then add the water. Bring to a boil.

  2. Skim the scum off the top of the soup using a spoon. Add the salt and pepper.

  3. Cover the pot, reduce the heat to low, and let the soup simmer, for 2 hours.

  4. Let the soup cool. Strain through a large sieve.

Recipe Notes

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