Gluten-Free Matzo Ball Soup, from the Gluten Free Passover Cookbook
2 eggs, lightly beaten
2 Tbsp melted butter or margarine
1 Gluten-Free Matzo cracker (plain)
1 tsp chopped fresh flat-leaf parsley
1/2 tsp salt
1 dash white pepper
1 Tbsp water
6 cups chicken broth
1 medium carrot, cut into 2-inch julienne strips
1. In a small bowl, mix eggs with the melted butter or margarine. Crack, crumble, and stir in Gluten-Free Matzo cracker, then add parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
2. Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time.) Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.