Matzoh Ball Soup

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!

Charoset (and Gluten-Free Matzoh Crackers)

Charoset on matzoh cracker

Growing up, I always celebrated two holidays around Christmas and Easter - Hanukkah and Passover (Pesach). Our family isn't Jewish, but we celebrated those holidays with family and Jewish friends because not only was it special to some of our friends, those holidays are after all a part of the roots of the Christian religion so they are special to us.

Now that I have children of my own, I want them to have knowledge of the history behind these holidays and understand what they are about and why they are so important, so we also celebrate them.

I realize it's a little late, since celebration of Passover began last night for those in the Jewish faith, but I'll be sharing a few Passover recipes as well as Easter recipes over the next week or so (so there will most likely be late Easter recipes, as well). 

This charoset recipe is the one that my grandmother used and we all love it, especially served over matzoh crackers. I know some people don't care for matzoh crackers, but I always loved them. The gluten-free ones I make are delicious - I think even better than the gluten version! Both the charoset and matzoh cracker recipes are vegan, dairy-free, egg-free and soy-free as well.

For the matzoh crackers, I use this recipe from Living Without. I make it with coconut oil, but it's also very good made with butter for a flakier, buttery cracker for any time of the year. It's an excellent cracker that I always wish I made more of. It's kind of addicting, actually! (If you like matzoh ball soup, check out this recipe.)

I think this charoset is good as soon as it's made, but I think it's even better after it has been sitting in the refrigerator for a while.

Projected start to finish time: 15 minutes

2 cups chopped apples

1 1/2 cups chopped pecans (or walnuts)

2 tsp. honey

2 tsp. cinnamon

4 tbsp. grape juice

Grated rind of half to a whole lemon

Chop pecans in a food processor.

Peel apples and run through food processor for quickest chopping.

Combine apples and pecans with honey, cinnamon, grape juice and grated lemon rind. Refrigerate until ready to serve.

Enjoy - we sure do!