Eating matzo on Passover is a mitzvah. But it’s not easy for everyone: People who suffer from celiac disease or other ailments that render them unable to eat gluten—found in wheat and other grains, and their derivatives—can’t eat matzo.
Gluten-Free Matzo Ball Soup
March 16, 2021
Ingredients
- 2eggs, lightly beaten
- 2Tbsp melted butter or margarine
- 1Gluten-Free Matzo cracker (plain)
- 1tsp chopped fresh flat-leaf parsley
- ½tsp salt
- 1dash white pepper
- 1Tbsp water
- 6cups chicken broth
- 1medium carrot, cut into 2-inch julienne strips
Preparation
- Step 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.
- Step 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.