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.
For years, my friend Paula ,who cooks for two gluten free family members ( her husband and son) , has been telling me about 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. Her gluten free matzo balls tasted amazing: totally authentic and delicious. I'm hooked.
This is Paula's recipe, and I'm sharing it just in time for Rosh Hashana or Hanukkah or whenever you are in the mood .for a really authentic treat, even gluten free.
Enjoy these matzo balls in your favorite soup. They are fabulous!!
2 T oil
2 large eggs
1/2 cup gluten free breadcrumbs ( or for Passover use 1/2 -3/4 cup almond flour see below)
1 tsp salt
2 T seltzer ( optional)
** If you do not have to make them gluten free, substitute regular breadcrumbs or ground matzo meal instead of the gluten free breadcrumbs.
Put up an 8qt pot of water and bring it to a boil with 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)
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.
Step by Step
|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|
|Use a slotted spoon to remove from water. Add to soup and serve. |
Matzo balls also freeze well, so you can make them in advance.
You do have to put them on a cookie sheet and allow to become very firm, then add to a baggie and freeze