These Low FODMAP Potato Dumplings for Soup (also called Matzah Balls or Kneidlach) are gluten-free and so easy to prepare.
I know it’s been a while since my last post. Things have finally been settling down though, and I finally have some extra time. The holidays are over, we are all moved into our new house, settling into our new jobs and my mom is coming home next week. Did the last couple of months really happen? I’m so glad we made it through because we are in a really good place here in Cedar Rapids, Iowa.
Unfortunately, I threw out my back and am in terrible pain right now. I just woke up one morning last week and couldn’t move. I guess I slept on it wrong. It’s painful and I can barely get my boots on in the morning! I am trying to take it easy and not be on my feet too much, but it’s pretty difficult when all I want to do is get in the kitchen and create and cook! This gives me time to write, I guess.
Making Dumplings for Soup
I recently tried something I have never even eaten before, let alone make myself. Soup Dumplings. The Jewish kind. I love trying foods from different cultures. I found a gluten-free recipe on Food.com that is also low-FODMAP and was surprised with how easy they were to make and how delicious they are. A simple chicken soup with my homemade chicken stock to serve them in worked well. It made a warm and hearty meal, perfect for the deep freeze we are in right now.
How to make Low FODMAP Potato Dumplings for Soup:
- Make dough
Boil some potatoes and then mix them up with the rest of the ingredients. Refrigerate for one hour.
- Form into balls
Use a small cookie scoop (affiliate link: as an Amazon Associate, I earn from qualifying purchases.) to drop balls of dough into the boiling water or soup. You can also use your hands to form them into balls, but I found the scoop to work a lot easier.
- Boil
Drop into boiling water or soup. Boil the dumplings for about 5 to 6 minutes.
- Serve
You may like these other low-FODMAP soup recipes from my collection:
Low FODMAP Potato Dumplings for Soup
Ingredients
- 2 medium russet potatoes, peeled and cut into cubes
- 2 tablespoons extra-light tasting olive oil
- 2 eggs, lightly beaten
- 1 tablespoon minced fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/3 cup + 1 tablespoon potato starch (not flour)
Instructions
- Place potatoes in a medium saucepan and cover with water. Bring to a boil and simmer until potatoes are very soft. Drain and set aside to cool.
- Once potatoes are cool, mash with the oil, eggs, dill, salt and pepper. Stir in the potato starch and mix until thoroughly combined. Refrigerate for one hour.
- Bring a large pot of soup or lightly salted water to a boil. Using a cookie scoop or your hands, form dough into rough balls shapes and drop into boiling water or soup. Boil for 5 to 6 minutes. Serve in the soup or on the side.
Adapted from Food.com
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my Affiliate Disclosure page for more information.
These look really good! I'm going to try these. Is the weather warmer in Cedar Rapids than MN? We have -12 right now.
Thanks for the recipe.
I hope you like them! It's not too bad down in Iowa. Right now we are in the 40's!
I have been inn &
out of hospoittal for months collecting recipes this is a winner for sure.Thanks Diane. lorna flynn.my emal is hollyflynn1950@gmail.com.
Thanks for the comment. Glad you like the recipe!
Wonder how this would be if used in chicken n dumplings? Instead of dumplings.
I’m not sure, but it seems like it would be worth trying. Let me know how it turns out!
Hi Dianne,
I have gastroparesis so I have to eat very low fat meals, and can’t use much oil at all, but I would love to try this recipe. Do you think I could use egg whites as a binder instead of oil, or is there something else you’d recommend?
Thanks for sharing all your recipes. They are such a great resource!
Alexandra 🙂
I think you could probably just use water instead of oil to get the right consistency. Hope that works for you!
Can you think of a substitute for eggs? My son has an egg allergy and I’m not sure what else would work as a binder and also be low FODMAP.
Have you heard of using chia seeds as an egg replacer? I think that would work in this recipe. For one egg, mix one tablespoon ground chia seeds with 3 tablespoons warm water.
What else could be used as a binder for the dumplings beside egg?
Ever since I’ve gone gluten free I’ve really missed dumplings aka dough boys in my soup. This is a great alternative! Not a big fan of dill but easily substituted for some dried parsley. And of course, I always add granulated garlic to everything 😉
Can you use corn starch? If not, what is a potatoe starch?
I have not tried this with cornstarch, but you can usually find potato starch in the health food or gluten-free section of most major grocery stores. I recommend the brand Bob’s Red Mill.