Video/Recipe: Grain-free Matzoh Balls

April 10, 2011 · 66 comments

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matzoh, matzoh balls, almond flour, grain-free, gluten-free, Passover

What could be more of a comfort food than matzoh ball soup? While it is part of the traditional meal on Jewish holidays, matzoh ball soup is enjoyed year round by many people. Also known as Jewish penicillin, it does indeed ward off the chills and aches of a cold or flu.

There are two ways to make the soup: as a meat broth or as a bone broth. Use the link for the recipe to the bone broth soup. It is quite delicious! Here is an alternative recipe for grain-free matzoh balls that rival your favorite traditional wheat matzoh balls. Let me know how you like them!

Grain-Free Matzoh Balls

Ingredients

2 eggs (pastured if possible)

2 -3 Tablespoon chicken fat (this is a HUGE factor in the taste)

1.5  – 2 cups almond flour (from blanched almonds), (where to buy almond flour)

1.5 teaspoon sea salt (where to buy salt)

Instructions

  • Mix the eggs and the cold chicken fat together (do not soften the chicken fat)
  • Add in the salt and almond flour and mix all the ingredients until the batter is stiff
  • The batter must be stiff. If it is not stiff, use more almond flour
  • cover and refrigerate for at least 30 minutes
  • Bring a large pot of water to a boil and add 1 teaspoon of salt
  • Make small balls about 1 — 1.5 inches in diameter. If it is sticky, just wet your hands a little
  • Drop the balls into the boiling water, cover and simmer for 45 minutes
  • Using a slotted spoon transfer the balls directly to soup, or let cool and freeze
  • When ready to serve, let the matzoh balls rest in chicken broth to soak up some of the flavors

This recipe makes about 14 matzoh balls

 

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