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.
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.
Notes:
Kneidlach can be made in advance and frozen. Remove them from the freezer and place them in the soup approximately 45 minutes before the soup finishes cooking.
Description:
Yields 15–20 balls
Easy
Easy
Medium
Easy
Easy
Easy
Medium
Easy
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