Gluten Free Matzo Balls

Name: Gluten Free Matzo Balls
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 9 servings
Ingredients: 1 1/2 cups chickpea flour; 2 teaspoons baking powder; 1 teaspoon sea salt; freshly ground pepper; 3 large eggs; 3 tablespoons extra virgin olive oil; 6 cups chicken stock or vegetable broth; 2 tablespoons chopped dill

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 45 mins
Servings
9 servings
Calories
151 kcal
Course
Main Course
Cuisine
Israeli

Gluten Free Matzo Balls

Iris Warren

Report

Gluten free matzo balls? Believe it. This recipe turns chickpea flour into a darn fine substitute that allows all of us who keep gluten-free to take part in a familiar Passover tradition.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 1/2 cups chickpea flour
2 teaspoons baking powder
1 teaspoon sea salt
freshly ground pepper
3 large eggs
3 tablespoons extra virgin olive oil
6 cups chicken stock or vegetable broth
2 tablespoons chopped dill

Add to Shopping List

Instructions

In a bowl, whisk together the flour, baking powder, salt, and pepper to taste.
In a separate bowl, whisk together the eggs and oil until just combined.
Make a hole in the center of the flour mixture and pour in the egg mixture. Using a rubber spatula, stir everything together until thoroughly incorporated. The batter will be very thick and sticky. Cover with plastic wrap and refrigerate for 3 hours.
Fill a large pot with a lid 3/4 full of water and bring to a simmer. In another large pot, bring the stock to a simmer, cover, and turn the heat to low.
While the water is heating, remove the matzo ball batter from the refrigerator. Take about 2 teaspoons’ worth of batter (roughly 20 to 22 grams) and, with wet hands, roll the dough between your palms to make balls. [Editor's Note: The matzo balls may look teensy but they'll increase dramatically in size when added to the water.] Repeat with the remaining batter.
Bring the simmering water to a boil. Gently drop half the matzo balls into the water; when the balls rise to the surface, turn the heat down to a simmer and cover the pot. Cook for 20 to 22 minutes, until the matzo balls are cooked through and the centers are light. If the center is hard and dark, cook until the center is cooked and light, up to 3 or 5 minutes more.
You'll want to handle the matzo balls carefully as they're a touch more delicate than your usual matzo balls. Transfer the cooked matzo balls to the pot of warm broth and repeat with the remaining matzo balls and the simmering water.
Bring the broth with the matzo balls to a simmer. Ladle the soup into bowls, allowing 1 to 2 matzo balls per serving, and garnish with dill.

Nutrition Information

Show Details

Serving 2ball Calories 151kcal (8%) Carbohydrates 14g (5%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 1g (5%) Monounsaturated Fat 4g Trans Fat 1g Cholesterol 62mg (21%) Sodium 922mg (38%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 151 kcal

% Daily Value*

Serving	2ball
Calories	151kcal	8%
Carbohydrates	14g	5%
Protein	7g	14%
Fat	8g	12%
Saturated Fat	1g	5%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	62mg	21%
Sodium	922mg	38%
Fiber	2g	8%
Sugar	4g	8%