- Jewish Learning
Are you gluten intolerant? Does your family avoid soaked matzo, and therefore traditional matzo balls are off your Passover table? These gluten-free, gebrochts-free “matzo” balls will help you savor the traditions of the season without compromising your dietary needs.
1 pound (1/2 kilogram) ground white chicken or white turkey
1/2 teaspoon salt
1 potato, cooked and mashed
1 small onion, diced or puréed
Combine all the ingredients and mix them well. Refrigerate the batter for about an hour to make the batter firm.
Make small balls out of the batter and drop them into boiling water. Cook the kneidlach for about 45 minutes.
Add them to the soup pot about 45 minutes before the soup finishes.
Yields 15–20 balls
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