It’s Passover this week, and this year, it’s going to be even more “different from other nights” than usual. Big family seders will be happening on Zoom, if at all. I imagine the menu will be pared down a bit, since each household is responsible for making all of the things. I’m still not sure what I’m cooking, but I will for sure be making gluten-free matzo balls and chicken soup.
these gluten-free matzo balls are made without actual matzo, for those having a hard time finding it.
The recipe for these gluten-free matzo balls comes from The New Yiddish Kitchen, written by myself and Jennifer Robins. I have had a hell of a time finding gluten-free matzo or matzo meal this year, and imagine I’m not the only one. Since we want everyone to have all of their favorites at their seder, we are sharing this recipe, and a recipe for homemade matzo.
Still needing more Passover recipes? Great news! The kindle version of our book is currently $2.99, and since it’s digital, you don’t even have to wait for it to be delivered.
Whether you celebrate Passover (or any Jewish holiday) or not, this book is an excellent addition to your shelf- you’ll find recipes for everything from Bagels to Challah to Black and White Cookies. And it’s not just carbs, although those are always the stars, in my opinion! Learn how to make your own Lox and Pastrami, perfect Brisket and Short Ribs, and even Chopped Liver and Gefilte Fish for those of you feeling adventurous.
I’m going to talk more about the book, sorry I can’t help it. It was such a labor of love for us and it brings me joy every time I open it. It’s chock-full of excellent recipes, of course, but it’s got more than that. Each and every recipe has a tip from Bubbe- and the Bubbes are our real grandmas and great grandmas, you’ll see their cute faces and snarky advice on every page.
We spent a lot of time perfecting special holiday recipes, but you’ll find recipes to cook any night of the week, too. And you’ll find holiday menus and prep charts so you can pull off any meal – and impress your guests! (Once guests are a thing again)Print
gluten-free matzo balls, no gluten-free matzo required.
- salted water or chicken broth, for boiling the matzo balls
- 1/2–3/4 cup cassava flour* (whisk before measuring)
- 3 large eggs
- 1 tablespoon schmaltz, avocado oil, or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon minced fresh dill, or 1 teaspoon dried (optional)
- In a large pot, bring the water or chicken broth to a boil over high heat.
- Mix together the remaining ingredients: cassava flour, eggs, schmaltz or oil, salt, garlic powder, onion powder, and dill, if using.
- Drop the dough into the water or broth, about 1 tablespoon at a time, using a small cookie scoop or two spoons.
- Cook over high heat until the float to the surface, about 1-2 minutes, and then allow to simmer for about 5 minutes.
- Serve in piping hot chicken soup.
Bubbe’s tip: Overcooking these can make them dense and heavier, If you want them to stay fluffy, keep the cooking time short and sweet!
*Start with a 1/2 cup of cassava flour, and add a bit more if necessary, to get them scoopable. You want it to be like thick cake batter, not quite solid or they will be dense.
Keywords: matzo balls
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