Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings
- Reviews 1
Ready In: 25 mins
Serves: 2-3
Ingredients
- 1⁄4 cup finely ground almond meal
- 1⁄4 cup potato starch
- 1 tablespoon flax seed meal (finely ground flax seeds)
- 1 egg
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 teaspoon minced fresh dill
- 1 tablespoon chicken fat or 1 tablespoon vegetable oil or 1 tablespoon softened margarine
Directions
- Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
- 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.
- Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
- For Vegetarian do not use Chicken fat.
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