Matzoh Ball Soup
Passover is one of my favorite holidays. I adore holidays that involve a change of seasons and Passover, occurring each year in March or April (depending on the full moon), ushers in spring.
Like most other families who grew up celebrating this holiday, we had matzoh ball soup every year. My grandmother made this soup. My mother made this soup. And now I have made this soup! My children will be at least the fourth generation of my family to partake in matzoh balls!
I made a test batch today for my family to sample and was given the thumbs up. I will be serving this soup at our Passover seder, which falls on Monday, April 2nd, this year.
4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock
- In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
- Stir in the almond flour
- Refrigerate the mixture 2-4 hours
- Remove from refrigerator
- Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
- Roll the batter into 1-inch balls then drop into the pot of boiling water
- Reduce heat, cover and simmer for 20 minutes
- Heat 6 cups chicken stock in a separate pot
- When the matzoh balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
- Ladle stock, plus 2-3 matzoh balls into individual bowls and serve
These gluten free matzoh balls are non-gebruchts, pareve and kosher for Passover.
Posted on March 29, 2007 in soups by Elana
other entries you may like: Yellow Split Pea Soup with Smoked Paprika
or Green Chicken Soup
or Butternut Squash – My Favorite Soup
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"Check out Elana's FAQ page for info on substitutions -- there are just too many possibilities so she can't answer all of these : ) But the Forums are an excellent resource and I highly recommend posting your substitution questions there; everyone is friendly and helpful." -Katie
Luckily I don't have to eat non-gluten things. But I'm glad you came up with this recipe for those who need to follow these restrictions.
Matzo ball soup is awesome!
Olga,
Thanks for your comment. Yes, matzo ball soup is amazing!
Elana
i love you! this was one of the things that was sooo hard to say goodbye to. THANK YOU!!!!
april,
You are very welcome! I hope you like it as much as we do.
Elana
yay! i have one of my absolute favorite comfort foods back! this is an amazing soup! the matzo balls are perfect!
april,
So glad you liked it.
Elana
Ah, I thought it needed a bit more flour. Perfect! I added this to my site as part of a rcipe (http://www.comfybelly.com/2008/12/stone-soup.html). Thank you for a wonderful variation on matzo balls!
Erica,
Glad you like them.
Happy New Year!
Elana
[...] Elana’s Pantry Matzoh Ball Soup [...]
Thanks for the great recipe! I eagerly await your cookbook.
I have a matzo ball question: have you ever made these ahead and frozen them? I used to do that with regular matzo balls but this is my first gluten-free Passover.
Thanks!
Carin
What a great recipe, but I would point out that with the inclusion of chicken stock (presuming this is real chicken stock), this is not pareve.
My 5 year old loves grandma's matzo balls but is on a restrictive diet this year and I was going to cave in and let him have them. But a friend sent me a link to your site and found the recipe. I made them today with a couple additions -- parsley, dill, schmalz and club soda. He came home from school saying he only wanted grandma's then tasted them...sat down...ate three! Thanks so much. I plan on making these all year long.
Thanks everyone. Carin, I haven't tried making and freezing these ahead of time. Feel free to experiment. Mellisa, Love your additions to this recipe!
Hi Elana,
How can one tell if the matzoh balls are done (step 10)? I want to make this recipe, but also want to do it correctly.
Thanks,
Flora
This is officially my favorite new food blog...grain free matzoh balls??? I never even thought to attempt this, I haven't tasted a matzoh ball in years, I am SO excited!
Elana,
Thank you so much for this recipe. Whenever I am sick, I want matzo ball or chicken-n-dumpling soup to help me feel better, it's strictly a memory/comfort issue.
Have you expanded the matzo balls idea into an unleavened cracker taste? I miss the water cracker flavor of passover & seders & just nights with cheese & crackers.
My latest experiment is with 2 lbs almond flour to 1 lb coconut flour. The coconut flour alone gave me heartburn, but not mixed in this ratio, and it supplies the wonderful "pastry-like" texture I miss in pie crusts and flat rolled Christmas/Holiday cookies. Of course it requires the addition of more liquids. Have you tried this mix for any crackers? Your crackers are wonderful, and just perfect, and I wondered if you thought this mix would produce a closer flavor/texture for matzo/water crackers? Please advise?
Also, Borders only stocked one of your cookbooks at each store, necessitating a drive to 4 different stores in my area for Holiday gift-giving. You should let them know to stock more!
Kindest regards,
Suzanne
Any chance Bob's will work in a pinch? It's between Bob's almond flour/almond meal (new) and year-old Lieber's mix. (I imagine the preservatives keep it ok, but either way, it's a risk, I know.) I appreciate that Bob's may not the best, and was hoping WF would have another option...I doubt you're checking the blog right now, but just thought I would ask!
I will be mixing it up shortly to refrigerate. To serve today. (And have never made matzah balls of any kind before...always the best thing to do when a guest in someone else's home, right?)
Great Web site. I look forward to making your menu the next time we host. We do have at least on GF extended family member, and suspect there are a few in our household as well (which we'll find out soon enough). Thank you again.
I tried these and they fell apart when I boiled them. I did use chicken broth instead of water. Was that my problem?
Thanks
Sorry to hear that happened to you! Considering this is my one chance (I don't have any more flour), I'm hoping that doesn't happen to me!! Did you refrigerate, out of curiosity? If so, how long?