Recipe: Cassava Flour Matzoh Balls or Dumplings

Cassava Flour Matzoh Balls or Dumplings, grain free matzoh balls



  1. Mix the eggs and the cold chicken fat together (do not soften the chicken fat)
  2. Add in cassava flour, spices and salt and mix all the ingredients until the batter is stiff
  3. The batter must be stiff – If it is not stiff use the extra flour, one tablespoon at a time
  4. Cover and refrigerate for at least 45 minutes
  5. Bring a large pot of water to a boil and add 1 teaspoon of salt
  6. Using a teaspoon, drop the balls into the boiling water, cover and simmer for 20 minutes
  7. Using a slotted spoon transfer the balls directly to soup, or let cool and refrigerate for later
  8. When ready to serve, let the matzoh balls rest in chicken broth to soak up some of the flavors before serving