Egg-Free Matzo Balls

1/2 cup matzo meal
1/4 tsp xanthan gum
3/4 tsp salt
1 1/2 tsp baking powder
3 Tbsp water
2 Tbsp oil
7 Tbsp aquafaba (liquid from a can of chickpeas or other white beans)

Preheat oven to 350. Mix batter and refrigerate 10-15 minutes. Put at least 6 cups of broth (or salted water) to a boil if planning to make soup right away.

Roll the batter into balls about an inch in diameter. You should be able to make 12-15 matzo balls. Bake them in the oven on a parchment-lined cookie sheet for 10-12 minutes, until set and just very, very slightly turning golden.

You may refrigerate to use later or make soup now. Drop them into the soup and cook covered for at least 25 minutes, on a low simmer.

Serves 4-5.

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