Gluten-Free Matzo Balls
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.