It's hard being Jewish when you're gluten-free and don't eat meat. I mean, there goes Chicken Soup with Matzoh Balls. But this year, I'm prepared and I made my own Vegetarian Matzoh Ball Soup. While my matzoh balls weren't as fluffy as my mom's, they were quite serviceable.
I admit, they took me a few tries. The first time I tried to make gluten-free matzoh balls, I substituted almond meal for the matzoh meal. They tasted exactly like I substituted almond meal for matzoh meal and sank like lead to the bottom of my soup.
Now that matzoh is on every store shelf, I bought a box of Yehuda Gluten-Free Matzoh from Whole Foods, (well, actually I bought three- the first two boxes got eaten before I got around to making the matzoh balls.) I put the matzoh in the food processor and ground it into fine matzoh farfel. From there, I made the matzoh balls, just like Bubbie used to make.
Because it's not made with one of the five grains -barley, wheat, rye, oats, and spelt- gluten-free matzoh, which is made with tapioca, is not really considered appropriate for a seder by religious authorities.
Serve with your favorite vegetable or chicken broth and garnish with fresh dill.
GLUTEN FREE MATZOH BALLS
Makes 10-15 matzoh balls, depending on whether your ancestors are from the large or small school of matzoh balls.
2 large eggs, room temperature
1 cup gluten free matzoh meal
1/4 teaspoon salt
2 tablespoons seltzer
1/4 teaspoon black pepper
1 teaspoon olive oil
1 tablespoon fresh parsley, minced (optional)
1. In a large bowl, lightly beat the eggs.
2. Add the matzoh meal, salt, the seltzer, pepper and parsley. Add more almond flour if it appears to thin.
3. Cover and refrigerate for at least an hour.
4. Bring to a boil a large pot of salted water.
5. With wet hands, roll the mixture into balls.
6. Drop the matzoh balls into the boiling water.
7. Cover and let simmer for 30 minutes. The balls will begin to float to the top.
8. Drain and add to the chicken or vegetable soup with a slotted spoon.
9. Garnish with fresh dill.