Matzo Ball Soup
Our Matzo Ball Soup uses low FODMAP gluten-free matzo, which may or may not be considered appropriate for your seder table. Please consult your rabbi. We think we have come up with a really great version. Enjoy!
Ingredients:
Matzo Balls:
- 3 large eggs
- 3/4 cup (75 g) very finely ground low FODMAP gluten-free matzo meal
- 1/4 cup (60 ml) melted schmaltz (chicken fat) or vegetable oil
- 3 tablespoons club soda
- 1 teaspoon kosher salt
Soup:
- 24 cups (5.7 L) low FODMAP Chicken Stock, ready to use
- 2 medium carrots, peeled and cut into very thin (1/8-inch/3 mm) rounds
- 2 medium parsnips, peeled and cut into very thin (1/8-inch/3 mm) rounds
- Fresh dill
Preparation:
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About 2 hours before serving, make the Matzo Ball mixture: whisk the eggs very well in a medium sized mixing bowl. Add the matzo meal, schmaltz, club soda and salt and stir together very well. The mixture will look wet. Cover with plastic wrap and refrigerate for 2 hours.
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Bring a large pot of salted water to a boil. Meanwhile, use a small scoop to make approximately 2 tablespoon sized portions and use very wet hands to roll them into beautiful little balls. I roll the matzo balls one by one and lower them into the water as I go. Simmer the matzo balls for about 20 minutes. They should swell up and firm up. Some recipes will tell you to cook until they sink; these will not sink.
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Meanwhile, bring stock to a simmer and add your carrot and parsnip rounds and simmer for a few minutes until the vegetables are tender. Ladle soup and vegetables into individual soup dishes, add a matzo ball to each serving and garnish with fresh dill. Serve immediately.
Notes:
Tips
- Sourcing the matzo might take some doing. I have had to resort to ordering on-line most of the time, so plan ahead.