Gluten-Free Matzo Balls

From the story: Feasting with Friends and Gratitude for the Holiday.

As a kid, I grew up with the classic matzo balls, blissfully unaware that gluten-free matzo balls were even a thing. That was until culinary wizard and recipe guru, Dr. Eric, conjured them up and served a plate of magic. Let me tell you, they were not just good; they were the absolute best matzo balls I’d ever tasted! Perhaps it’s because he crafts his very own matzo meal from scratch, weaving in delightful spices and herbs. Or maybe, just maybe, he’s got that enchanting, kitchen-wizardry touch that turns every dish into pure culinary sorcery.

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Gluten-Free Matzo Balls

Course Side Dish

Cuisine American

Ingredients

Dry.

• 1¼ to 1½ cups gluten-free matzo meal can grind gluten-free matzos in a blender to make your own from scratch or use store bought.
• 1 to 2 teaspoons tarragon
• ½ teaspoon kosher salt
• ⅓ teaspoon garlic powder
• ⅓ teaspoon onion powder
• 2½ tablespoons dried parsley
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar

Wet.

• 4 medium to large eggs
• ¼ cup chicken stock (or less)
• ¼ cup melted chicken fat or olive oil

Instructions

• Combine the dry ingredients.
• In a separate bowl, whisk together the wet ingredients.
• Gently stir the dry ingredients into the wet ingredients with a fork until they are well combined. Be cautious not to overmix; less stirring leads to fluffier matzo balls, but ensure they are adequately blended.
• Refrigerate for at least 15 minutes or until the mixture thickens.
• Shape the mixture into golf ball-sized balls. The less you handle them, the fluffier they will be; excessive handling results in denser matzo balls.
• Drop the balls into simmering chicken stock and cook for 30 minutes, or until they are fully cooked and have puffed up, turning them once.
• Remove them from the stock and serve hot in chicken soup, or allow them to cool and store in broth in the refrigerator for up to three days.

Notes

If you consume gluten, spelt matzo meal makes better matzo balls than regular matzah. In that case, use 1 cup of spelt matzo meal. These matzo balls can be made in advance and stored in the refrigerator up to three days.