Mom’s Matzoh Balls (Gluten Free)

25 Mar
Mom’s Matzoh Balls (Gluten Free)

Grind gluten free Matzoh (potato) very fine enough to make 1 cup matzoh meal
In another bowl blend 4 eggs and 4 T Canola or Saffloweroil or 2 T shmaltz (chicken fat)
Add matzoh meal and stir with a fork until evenly mixed.
Mix in:  1 t salt, ¼ t pepper, 1 t fresh dill minced,1 t fresh parsley minced (or 1/2 t dried herbs)
Whip 3 egg whites until stiff and fold into mixture.
Put in refrigerator for 15 minutes.
Meanwhile start heating Chicken (or Veggie broth) to a boil.
Remove chilled matzoh ball mixture from refrigerator.  Wet hands and form batter into matzoh balls, approximately 1 inch in diameter.
Reduce heat on soup to a low boil. Drop balls into soup.  Balls should be very fluffy and float on top. As top gets full gently push balls under to make room for new balls. Cover tightly. Reduce heat and simmer until thoroughly cooked, about 20 minutes.
Mom made them last year and they were great.
A note to include: GF Matzoh Balls are denser than regular ones, which is why it is suggested in the recipe to make smaller matzoh balls.





One Response to “Mom’s Matzoh Balls (Gluten Free)”


  1. Holiday Hours, Passover Recipe & Easter Ideas | Gluten Free Specialty Grocery Market - March 29, 2013

    […] Passover ideas: With a few more days of Passover, you can still try out our very own recipe, Mom’s Matzoh Balls (Gluten Free) […]

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