Wow, thank you so much for posting this. They were really good, just make sure your potatoes are quite dry(think a good baking potato) or they'll be too soft. If you can find kosher for Passover guar gum, use 1/2 a tsp of that to hold them together a bit better.
These were a nice addition to our seder soup, but not jaw-droppingly wonderful. The quantities were exact and the mixture firmed up nicely in the fridge. I dropped it into the soup as free-form "balls." They were a bit loose and bits and pieces broke off - the final balls were VERY soft. The dill was a very tasty touch, and I will use it in regular matzah balls from now on! However, I think the large quantity of potato starch gave these an excessively powdery taste and texture that was not altogether pleasant. I don't know if there's anything I could do to modify the recipe to fix this. Happy Passover!
These are amazing. The fresh dill is a nice touch. I will be making them for Passover for myself instead of matzo balls.
I was pleasantly surprised by this recipe. Very easy to make and I love the touch of dill!
I made these for Passover and thought they were delicious. I will be making them for Rosh Hashonah. I definitely don't feel left out when the rest of the family is eating Matza balls.
haven't actually tried these yet, but so excited! My husband has recently been put on a wheat, rice and corn free diet, and the things he is missing most is challah, croutons, lockshen and kneidlach. Thjis will make him a very happy man!