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Wednesday, February 27, 2013

Gluten-Free Matzoh Ball Recipe

gluten-free matzo ball soup 
Matzo Ball Ingredients:
  • 2 eggs
  • 4 tablespoons oil
  • 2 tablespoons water
  • Salt and pepper to taste
  • 1 cup Paskesz Pesach Crumbs
Matzo Ball Method:
  1. In large bowl, beat eggs until blended. (I do this by hand, not in a mixer.) Mix in oil. Mix in water, salt and pepper. Add Pesach Crumbs and mix well.
  2. Refrigerate for at least 30 minutes.
  3. Boil 5 quarts of water and 1 teaspoon salt in a large pot.
  4. Take a teaspoon of matzo ball mixture and roll it between two hands into a ball slightly smaller than a walnut. Set aside on a plate, and repeat with remaining mixture.
  5. When all balls are ready, drop them into boiling water. Cook, uncovered, on low to medium heat for 25 minutes. Remove with slotted spoon.
Yield: 20 matzo balls

Special thanks to Eve at for contributing this great recipe

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