In the spring of 2008, my 8-month-old daughter had allergy tests to discover why eczema had crept over increasing amounts of her body since wintertime. Two days before Passover, my pediatrician phoned with the results: My daughter was allergic to egg whites.
Egg-Free Matzo Balls
March 17, 2021
Ingredients
- ½cup matzo meal
- ¼tsp xanthan gum
- ¾tsp salt
- 1 ½tsp baking powder
- 3Tbsp water
- 2Tbsp oil
- 7Tbsp aquafaba (liquid from a can of chickpeas or other white beans)
Yield: Serves 4-5
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.