Happy Passover: How to make Gluten-Free Matzah Ball Soup
Happy Passover everyone! Passover is my all-time favorite Jewish holiday and it is by far (to me) one of the best food holidays. This past weekend, we celebrated our seder a little early with some close friends.
In honor of Gus and I's first married Passover together, I knew exactly what I wanted to attempt: Gluten-Free Matzah Ball Soup!
A special shout out to our local gluten-free store which made the cooking far easier with this clutch gluten-free matzah direct from Israel (who knew right?).
So, here it is friends - in case you've got some non-wheat eaters in your life and have a hankering of some old school Passover yummyness - the recipe for Gluten-Free Matzah Ball Soup.
Gluten-Free Matzah Ball Soup (adapted from this recipe at About.com)
Makes about 10 medium-sized Matzah balls
- 3 whole-sized Gluten-Free Matzah Crackers, ground finely into tiny crumbs (food processor does the trick)
- 2 eggs, separated
- 1/2 tea salt and 1/2 tea pepper (to taste)
- 2 tbsp chicken stock
- 1/2 tbsp olive oil
- For your soup to add the matzah balls to: chicken broth plus your choice of veggies or from-scratch Chicken Soup (we made ours in the crock pot with an actual chicken- amazing!)
Crack your eggs and set the whites in one bowl and your yolks in another. Whip the egg whites for a few minutes, then turn your attention to the bowl with the yolks. Add your 2 tbsp of stock, salt, pepper, and 1/2 tbsp of olive oil to the yolks and whip to combine.
Then set your crumbs in another large bowl suitable for mixing. Alternate folding in (using a spatula) the eggs whites and the egg yolk mixture until all wet ingredients are incorporated and you have a sticky dough.
Throw in the fridge for 30 minutes or the freezer for 15. In the meantime, heat your chicken broth or chicken soup to a simmer.
When your dough is ready, use a tablespoon to scoop rounded balls out of the mixture. You can wet your hands and roll the dough in a circle to make a rough sphere that should stick together somewhat. Drop each ball into the simmering soup. When you've used all your dough, cover the soup and allow to simmer for the next 20-30 minutes.
After this time, your soup is ready to serve to your hungry Jewish friends and/or Passover food aficionados.
Now I'm off to enjoy some of my amazing grandmother's brisket and begin writing Thursday's post about a new twist on another Jewish classic. Stay tuned, especially if you're a carb-a-holic. You're gonna like what we're cooking up.