Gluten-free Matzoh Ball Soup
From MNFirefly 9 years agoIngredients
For the Matzoh Balls
- 3 eggs shopping list
- 1/4 cup of grapeseed or vegetable oil shopping list
- 1 tsp Kosher salt shopping list
- 1 1/4 c. gluten-free matzoh meal shopping list
- 1/4 tsp xanthan gum shopping list
- 3 T. of dried or fresh dill shopping list
For the broth
- 8 cups of chicken or vegetable broth shopping list
- 1/4 cup of fresh or dried dill shopping list
- 1/4 tsp onion powder shopping list
- 1/4 tsp garlic powder shopping list
- 1 carrot, sliced shopping list
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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