Recipe by Tamar Ansh

Non-Gebrochts Kneidelach

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Non-Gebrochts Kneidelach
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg
2 Hours, 40 Minutes
Diets
- Gluten Free - No Refined Sugar

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.

Ingredients

Main ingredients

  • 1 pound (1/2 kilogram) ground white chicken or white turkey

  • 2 eggs

  • 1/2 teaspoon salt

  • 1 potato, cooked and mashed

  • 1 small onion, diced or puréed

Directions

Make the Kneidlach

1.

Combine all the ingredients and mix them well. Refrigerate the batter for about an hour to make the batter firm.

2.

Make small balls out of the batter and drop them into boiling water. Cook the kneidlach for about 45 minutes.

3.

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.

Make the Kneidlach

Yields 15–20 balls

Recipe tags

chicken classic Jewish foods gluten free ground chicken ground turkey kosher for passover matza balls matzah balls matzo ball soup matzo balls matzoh balls mince non-gebrochts non-gebrokts passover Pesach potatoes traditional twist on tradition
Non-Gebrochts Kneidelach

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