I absolutely LOVE matzoh ball soup. I've adored it since I was a child, and don't know why I don't make it more often. If you are wanting some great charoset or matzoh crackers, check out yesterday's post.
These matzoh balls, just so you know, would taste great as dumplings for chicken and dumplings. They don't taste the same as the dumplings my mom made for chicken and dumplings, but she made the dumplings into balls rather than thinner squares like some do, so this recipe is what I'd start with if I was craving that dish.
I adapted this recipe from this gluten-free matzo balls recipe a couple of years ago, and we all love it.
Projected prep time: 10 minutes; Refrigerator time: 2 hour minimum; Cook time: 20 minutes
This recipe will make approximately 18 matzoh balls
2 eggs
1/2 tsp. salt
1/8 tsp. black pepper
1 cup almond flour
1/3 cup potato starch
1 tbsp. milled flax seed
Pinch of dried dill (tiny bit less than 1/8 tsp.)
1/4-1/2 tsp. dried parsley
1 tbsp. grapeseed oil
2 quarts chicken stock
Mix dry ingredients together, including herbs, making sure to get out any lumps in the almond flour and potato starch.
Whisk together eggs and grapeseed oil.
Add egg mixture to dry mixture, stirring together until all is incorporated very well. Cover bowl and refrigerate for at least two hours, a few hours longer is better.
Bring chicken stock to a boil.
Roll matzoh mixture into 1-inch balls.
Drop dough into boiling stock.
Cover and simmer for about 20 minutes. The matzoh balls will puff up and start to float as they cook. After they begin to cool, they will deflate but will still be delicious! Serve a few matzoh balls with the soup in each bowl.
Enjoy!
