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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

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    1 Total Reviews

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    • on June 06, 2013

      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.

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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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