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.
Non-Gebrochts Kneidelach
Recipe By Tamar Ansh
- Cooking and Prep: 2 h 40 m
- Serves: 6
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
Make the Kneidlach
Yields 15–20 balls
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Combine all the ingredients and mix them well. Refrigerate the batter for about an hour to make the batter firm.
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Make small balls out of the batter and drop them into boiling water. Cook the kneidlach for about 45 minutes.
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Add them to the soup pot about 45 minutes before the soup finishes.
Note:
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.
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