What is a Jewish holiday without Matzo Balls? These delicious delicacies are so easy to make and will make your holiday meal festive and traditional . After years of experimenting to make a gluten free version, I finally learned that all you have to do is change one simple ingredient to get a fabulous authentic matzo ball that everyone will love.
Matzo balls were always one of my favorite foods, so I really missed them when I stopped eating gluten.Until now, I couldn't find a recipe that reminded me of the old days when I could dive into a nice hot bowl of piping hot broth boasting one of two of these tasty plump over sized dumplings.
If you have never had matzo balls, you are really missing something. They are very popular on the east coast in a bowl of chicken soup. Kids of all ages love them, and they are really easy to make. They really hit the spot on a cold winter night.
How I finally learned to make them gluten free
For years, my friend Paula ,who cooks for two gluten free family members ( her husband and son) , had been telling me how good her gluten free matzo balls are. I never thought much about them until I was invited to her house for dinner and actually tasted them. OMG
Her gluten free matzo balls tasted amazing: totally authentic and delicious. I was hooked.
Today, I'm sharing Paula's simple recipe, and I'm sharing it just in time for Rosh Hashanah ( The Jewish New Year)
Enjoy these matzo balls in your favorite soup. ( Vegetarian/vegan Broth for Matzo Balls)
They freeze well too.. see my notes below
2 Tablespoons of oil ( I use olive oil)
2 large eggs
1/2 cup gluten free breadcrumbs ( or for Passover use 1/2 -3/4 cup almond flour see below)
1 teaspoon sea salt
2 T seltzer ( optional- makes the matzo balls softer )
Put up an 8 qt pot of water and bring it to a boil with just a little salt if you like
In the meantime
In a small bowl beat eggs and oil and set aside
In a separate bowl mix bread crumbs and salt.
Add wet ingredients to dry ingredients and blend well with fork.
Cover the bowl and refrigerate for at least 15 minutes ( this step is important)
Step Three :
Remove batter from refrigerator. Divide batter into just slightly smaller than golf ball size balls ( should make about 8-10 .When water comes to a boil, drop in balls one at a time into the boiling water
Reduce to a simmer and cook for 30-40 minutes.
Add to warm soup and serve.
*** see my notes below on how to freeze matzo balls if you want to make them in advance-
|Beat eggs and oil|
|Mix in bread crumbs and salt . When mixed add seltzer.|
Refrigerate for at least 15 minutes ( don't skip this)
|Wet your hands and form into golf size balls ( makes about 12-13)|
|Drop in boiling water|
|Boil for about 35 minutes until center is soft|