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    You are in: Home / Recipes / Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings Recipe
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    Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings

    Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings. Photo by What's Cooking?

    1/1 Photo of Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    What's Cooking?'s Note:

    While nothing will ever be quite as delicious as the "real thing", these gluten-free kneidlach come closer to capturing the texture I was looking for than any other recipe I've tried. Choose a very finely ground blanched almond meal for the best texure. If you aren't vegetarian, you'll find it well worth using chicken fat (such as the fat that you skim off the top of the chicken soup, allowed to cool and solidify) instead of oil. These are very dense - If you'd like to try to get them lighter, I'd recommend whipping the egg whites into stiff peaks and gently folding them into the batter at the last minute. A note about flax seeds: These are considered kosher for Passover by some, and kitniyot by others. If you use them, be sure to use finely ground flax meal. If you consider flax seed to be kitniyot, try omitting this ingredient.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
    2. 2
      Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
    3. 3
      Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
    4. 4
      For Vegetarian do not use Chicken fat.

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    Ratings & Reviews:

    • on June 06, 2013

      45

      I just made this recipe for the first time and the kneidlach are great! I used whole almonds and flax seeds and then ground them in my Cuisinart. I added 1/4 tsp baking soda and because of food allergies, omitted the dill. Prior to adding the dry ingredients, I whisked the egg. Per the directions, I refrigerated the batter for an hour and then put 8 little knaidlach into the boiling pot of water for 20 minutes. Amazingly, they tripled in size.<br/><br/>Try it, you will like it.<br/><br/>Incidentally, you can use baking soda during Pesach.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings

    Serving Size: 1 (45 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 254.0
     
    Calories from Fat 147
    58%
    Total Fat 16.4 g
    25%
    Saturated Fat 3.2 g
    16%
    Cholesterol 111.1 mg
    37%
    Sodium 337.9 mg
    14%
    Total Carbohydrate 20.3 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 1.5 g
    6%
    Protein 7.7 g
    15%

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