I love Matzo Ball soup!  My stomach does not.  Matzo Meal is a wheat derivative and therefore contains gluten.  Luckily, I have found Kosher and gluten free flatbread crackers that I ground to a “meal” to make Matzo Balls. Matzo basically is an  unleavened flatbread. These crackers fit the bill.

Ingredients:

  • 4 Large Eggs
  • 2 Tbsp Chicken Fat (Schmaltz) Room Temperature or Extra Virgin Olive Oil
  • ¼ Cup Seltzer, Club Soda or Chicken Broth (I find the seltzer/soda make a fluffier ball)
  • 1 Cup Ground “Absolutely Gluten Free Original Flatbread” Crackers* or Yehuda G/F Matzo*
  • ½ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
PACK Matzo Balls

Directions:

Step 1: Make PACK Chicken Soup to add the Matzo Balls to.

Step 2: Place the flatbread crackers in a blender or food processor and pulse until the crackers have a course flour like consistency.  Measure out 1 cup.

Step 3:  In a medium size bowl, whisk the eggs well with a fork. Mix in the chicken fat or oil, soda water or chicken broth, ground crackers, salt and pepper until all items are well combined.  Cover and place in the fridge for about 20 minutes.

Step 4:  While the mix is cooling, bring a large pot of salted water to a boil and prepare a small bowl of cold water to dip your hands in.

Step 5: After mix is cooled, dip your hands in cold water and take a large spoonful of mix and roll in your hands to make ping pong ball size balls. This recipe makes approximately 12 balls. Keep dipping your hands in the cold water so the mix does not stick to your hands.

Step 6:  Drop the balls into the boiling water and return to a boil.  Cover, then reduce to a simmer for about 20-30 minutes (less time for a fluffier texture).  The “Matzo” balls will float to the top and double in size.

Step 7:  Scoop out the “Matzo” balls and store in a container filled with chicken broth until you are ready to use them in your chicken soup.