Gluten-Free Matzo Balls

by Arielle J on April 22, 2016

Happy Passover!

I have to say, I’m pretty proud of myself. This was my second attempt at making making matzo balls and they came out pretty perfect! I was inspired by a recipe, so I can’t take full credit for this one, but I’m feeling like a really good Jewish wife right now:)

During the first attempt, I tried to make Gluten-Free Matzo Balls out of almond flour and it was a total fail. They taste really good, but they came out flat and dense and don’t look like a traditional matzo ball.

I’ve never made matzo balls before, so when I arrived at the supermarket, I got nervous and just bought the Gluten-Free Matzo Ball mix. When I got home, I realized I didn’t have some of the ingredients to make the recipe on the back of the container. So, I used what I had in my kitchen, and of course, healthified it a little. Next year, I’ll experiment making it even healthier. Baby steps…

Disclaimer: I am Jewish, but I am not fully Kosher-for-Passover observant, so some of the ingredients used below may not be traditionally approved for Passover. Please swap for ingredients that work for you, for your holiday and your home.

Gluten-Free Matzo Balls
What You Need:
6 pasture-raised eggs
1/2 cup ghee, melted (I used this instead of vegetable oil)
1/4 water, room temperature
2 cups Gluten-Free Matzo Meal
1 tsp baking powder
1/2 tsp arrowroot (I used this instead of potato starch)
1/4 cup tapioca starch
1/2 cup parsley, minced
2 Tbs fine sea salt
3/4 tsp black pepper

* Makes approx 30 Matzo Balls (about 1 3/4″ in size). I think 2-3 per serving is ideal for each bowl, so this will serve 10-15 people.

*For a delicious healthified chicken bone broth recipe, click here.

Directions:
1. In a medium bowl, whisk together wet ingredients: eggs, ghee and filtered water
2. In a separate bowl, whisk together dry ingredients: matzo meal, baking powder, arrowroot, tapioca starch, parsley and sea salt and pepper
3. Whisk the wet and dry ingredients together
4. Cover with plastic wrap and refrigerate overnight
5. Take out of refrigerator – you’ll see that the mixture is thick and dense. Lightly moisten your (clean) hands with water, put 1 Tbs of batter in your hands and roll into smooth balls with your hands.
6. In the meantime, bring a large soup pot (wide and deep) of salted water or chicken soup to a boil. (Works best with chicken soup because it flavors the matzo ball).
7. In batches, so as not to overcrowd the pot, carefully place the balls into the rapidly boiling water. Cook for 35-40 minutes until light and fluffy.
8. Remove from pot and store in refrigerator until ready to serve or serve immediately into your soup. Garnish with some parsley for a pop of freshness, color (and extra minerals).
Voila!