How to make it

  • 1. In a large bowl, whisk eggs, oil, salt, and pepper until well beaten. Add gluten-free matzoh meal and xanthan gum and beat the mixture until it becomes thicker and a bit more elastic. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes until firm.
  • 2. While matzoh ball mixture firms up, bring broth, dill, onion powder, garlic powder and sliced carrot to a boil and then simmer on low.
  • 3. When matzoh ball mixture is firm, bring a large pot of salted water to a rolling boil. Remove batter from the refrigerator. With wet hands, divide the mixture into 10-12 portions. Create round shapes of the portions by rolling between the wet palms.
  • 4. Carefully add balls to a pot of boiling water, return to rolling boil, cover pot, and boil matzoh balls for 25-30 minutes, or until they are cooked all the way through.

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