These Matzo Balls are so fabulous, I had to publish them again for the Jewish Holiday just in case you missed them when I published them last Rosh Hashanah.
Matzo balls were always one of my favorite foods before I became gluten free, so I really missed them.
I am a soup lover, and I had liked to eat matzo balls in my soup. Until now, I couldn't find a gluten free matzo ball recipe that really tasted authentic.
If you have never tasted matzo balls, you are really missing out. They are very popular on the east coast in a bowl of chicken soup. Kids of all ages love them, and they are surprisingly 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 her gluten free matzo balls. I never thought much about them until I was invited to her house for dinner and actually tasted them: totally authentic and delicious. I'm hooked.
This is Paula's recipe, and I'm sharing it just in time for Rosh Hashana ( The Jewish New Year ).
For those celebrating the holiday- I say: "L'shana Tova" ( which means to a good year) and for those who are not I still wish everyone everyone the blessings of health, peace, and happiness in the coming year.
Enjoy these matzo balls in your favorite soup. They are fabulous!!
2 T oil
2 large eggs
1/2 cup Glutino gluten free breadcrumbs (don't use Panko)
1 tsp salt
2 T seltzer ( optional)
** I used Glutino gluten free breadcrumbs as shown in the picture. It worked great. I tried it another time with gluten free panko breadcrumbs and it was a mess..
** If you do not have to make them gluten free, substitute regular ground matzo meal
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|