Cybele Pascal

Allergy-Friendly Matzo Ball Soup

Makes 4 servings

Gluten-Free and Free From the Top 8 Allergens

I am posting this recipe by special request of a reader, tonight, who could no longer find it up on Martha Stewart’s Whole Living site — and that is because the magazine no longer exists 🙁

These matzo balls look just like traditional matzo balls, and mimic the texture very nicely. Be prepared to serve and eat them right away.

Happy Passover, Sara 😉 And to all!

4 cups low-salt chicken broth or stock (for cooking the matzo balls in — allergy-friendly)

1/3 cup corn flour

¼ cup potato starch

¼ cup quinoa flakes

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

freshly ground pepper

1 1/2 teaspoons Ener-G Egg Replacer mixed with 2 Tablespoons chicken broth

1 Tablespoon applesauce

2 Tablespoons canola oil

¼ cup chicken broth

¼ cup very finely minced yellow onion

1 ½ teaspoons finely minced parsley

extra finely minced parsley or dill for garnish

1. Measure out corn flour and potato starch by spooning into dry measuring cups, then leveling off with a straightedge or butter knife. Combine flours with quinoa flakes, baking powder, xanthan gum, salt, and a few turns of freshly ground pepper. Whisk well, and set aside.

2. Whisk together egg replacer (prepared as instructed above), and applesauce. Add canola oil, and then remaining ¼ cup of chicken broth. Whisk well.

3. Make a well in the center of the dry ingredients. Add liquid ingredients, and stir with a wooden spoon. Add minced onion and minced parsley, stirring to combine.

4. Heat 4 cups chicken broth over medium-high heat.

5. Meanwhile, wet hands slightly with cool water, and roll dough into balls, about 1 ½-inches in diameter, wetting hands again as necessary.

6. Once chicken broth has come to a boil, reduce to a simmer, and gently add matzo balls to pot. Reduce heat to low, cover pot and cook 10 minutes. You don’t want to overcook them or they’ll get soggy, but cook them long enough to cook the onions. 15 minutes max. Remove from heat.

7. Adjust salt and pepper to taste. Sprinkle in some parsley or dill. Serve immediately.

Tip: If you have had to let the matzo balls sit before serving, by some misfortune, reheat the broth to a simmer and heat until matzo balls are bobbing again.

Allergy-Friendly Matzo Balls (and Matzo Ball Soup)
© 2010 by Cybele Pascal