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
6 cups chicken stock
- In a medium bowl, beat the eggs, (1 teaspoon) salt and pepper for 2 minutes
- Stir in 1 cup of almond flour
- Refrigerate the mixture 2-4 hours
- Remove from refrigerator; mixture will still be somewhat “liquidy”
- Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
- Spoonful by spoonful, drop the matzoh mixture 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
Serves 6
Please note: After repeated testing and feedback from a couple of readers, I have altered the recipe above, doubling the amount of almond flour. The matzo balls are now much easier to handle and do not crumble when cooking.
These gluten free matzoh balls are non-gebruchts, pareve and kosher for Passover.
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Subscribe by Email to elanaspantry.com:Posted on March 29, 2007 in soups by Elana
you might also like: Passover Round Up
or Yellow Split Pea Soup with Smoked Paprika
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