Gluten Free Matzo Balls Kneidlach Passover Soup Dumplings
Delight in the comforting flavors of tradition with these Gluten-Free Matzo Balls (Kneidlach), perfect for your Passover table or any time you're craving a hearty bowl of soup. This recipe transforms a classic favorite into a gluten-free marvel, using light and fluffy dumplings made from gluten-free matzo meal, eggs, and a splash of fizzy club soda for extra lift. Simmered gently in savory chicken or vegetable stock, these tender soup dumplings soak up all the rich, aromatic flavors while maintaining their delicate texture. Ready in just over an hour, this recipe is simple to prepare yet impressive to serve, offering a warming and nourishing experience for any occasion. Garnish with fresh parsley for a touch of color and vibrancy, and enjoy a timeless dish that’s as satisfying as it is inclusive. Perfect for those adhering to a gluten-free diet, this recipe will quickly become a cherished staple at your holiday celebrations.
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Recipe Information
Ingredients
- 1 cup gluten-free matzo meal
- 4 large eggs
- 0.25 cup neutral oil (like vegetable or sunflower oil)
- 0.25 cup club soda
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
- 8 cups chicken or vegetable stock (for boiling matzo balls)
Instructions
1. In a medium mixing bowl, combine the gluten-free matzo meal, salt, and black pepper. Mix well to distribute evenly.
2. In a separate bowl, whisk together the eggs, oil, and club soda until thoroughly combined.
3. Gradually add the wet mixture to the dry mixture and stir with a spoon until fully incorporated. The mixture will be thick but slightly wet. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.
4. While the dough is chilling, bring 8 cups of chicken or vegetable stock to a gentle boil in a large pot.
5. Wet your hands with cold water and form the matzo ball mixture into small balls, approximately 1 inch in diameter, being careful not to compress them too tightly (this helps them stay fluffy). You should get about 12-16 balls depending on size.
6. Drop the matzo balls gently into the simmering stock. Reduce the heat to low, cover the pot, and let the balls simmer for 30 minutes without lifting the lid to check.
7. After 30 minutes, the matzo balls should have puffed up and be tender. Test one by cutting into it; it should be cooked all the way through.
8. Serve the matzo balls in bowls of hot chicken or vegetable soup, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 9594 mg | 417% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
