Matzo ball soup is a beloved dish in Jewish cuisine, often referred to as "Jewish penicillin" for its comforting and healing properties. Traditionally made with matzo meal, which contains gluten, this recipe offers a gluten-free alternative that doesn't compromise on flavor or texture. Whether you're observing Passover or simply looking for a hearty, gluten-free soup, this recipe is sure to satisfy.
For those with celiac disease or gluten sensitivity, traditional matzo ball soup can be off-limits. However, with the rise of gluten-free alternatives, it's now possible to enjoy this classic dish without the worry. Gluten-free matzo meal, made from ingredients like almond flour or potato starch, provides the same comforting texture and taste, making it a perfect substitute for traditional matzo meal.
Here’s what you’ll need to make gluten-free matzo ball soup:
| Ingredient | Quantity |
|---|---|
| Gluten-free matzo meal | 1 cup |
| Eggs | 4 large |
| Chicken broth (gluten-free) | 8 cups |
| Carrots | 2 medium, sliced |
| Celery | 2 stalks, sliced |
| Onion | 1 medium, diced |
| Fresh dill | 2 tablespoons, chopped |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
In a large mixing bowl, beat the eggs and then add the gluten-free matzo meal, salt, and pepper. Mix until well combined. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.
Once the mixture has chilled, wet your hands and form the dough into small balls, about 1 inch in diameter. Be careful not to overwork the dough, as this can make the matzo balls dense.
Bring a large pot of salted water to a boil. Gently drop the matzo balls into the boiling water and reduce the heat to a simmer. Cover the pot and let the matzo balls cook for about 20-25 minutes, or until they are light and fluffy.
While the matzo balls are cooking, heat the olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté until the vegetables are tender, about 8-10 minutes. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and let the soup simmer for 15 minutes.
Once the matzo balls are cooked, carefully remove them from the water using a slotted spoon and add them to the soup. Stir in the fresh dill and season with additional salt and pepper if needed. Serve hot and enjoy!
Yes, you can prepare the matzo balls ahead of time and store them in the refrigerator for up to 24 hours before cooking. Alternatively, you can freeze the uncooked matzo balls for up to a month.
If you can't find gluten-free matzo meal, you can make your own by grinding gluten-free crackers or bread in a food processor until they reach a fine, meal-like consistency.
Absolutely! Simply substitute the chicken broth with vegetable broth and use a plant-based egg substitute for the matzo balls.
Gluten-free matzo ball soup is a comforting and nourishing dish that can be enjoyed by everyone, regardless of dietary restrictions. With this recipe, you can recreate the classic flavors of traditional matzo ball soup while keeping it gluten-free. Whether you're serving it during Passover or as a comforting meal on a chilly day, this soup is sure to warm your heart and soul.
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