Despite not using baking powder, these gluten-free matzo balls are still light, fluffy, and delicious (schmaltz is also optional if you're keeping vegetarian!). They're easy to throw together from a meal or whole matzah, and can be boiled ahead of time before they grace your table. Passover Chicken Soup bowl!
As I lament in my heart MATZO meatball soup post, One of the downsides of not hosting a Seder in my own home is that I can’t make gluten-free matzo balls. (Fortunately, this Passover brisket make up for it). So I started making matzoh bread soup at other times of the year to relieve the itch.
The hardest part about making gluten-free matzo balls is that it can be difficult to find certified gluten-free matzo meals in stores. But other than that, they come together in the same amount of time as regular matzah balls. In fact, if you don’t care about gluten at all (I’m jealous!), this recipe still pairs perfectly with a regular matzo meal.
For everyone else, you'll want to start with gluten-free matzo and pulse it in a small food processor to form fine crumbs. Don't stress if it ends up looking a little grittier than what's usually found in fermented meal kits. I promise they will still turn out into delicious, light, tender gluten-free matzo balls!
Some people don’t think baking powder is kosher for Passover, so I made these gluten-free matzah balls. Since they are smaller, I really didn't notice a difference in their texture. They remain fluffy and float to the top of the pot during the boiling process.
Step by step for making gluten-free starter balls for soup:
Determining the size of the matzah balls
As you can see from the image, the fermentation mixture expands as it boils, so you want to be careful not to make the ball too big. Some people like to have giant softballs in the bowl, but I prefer to keep things smaller than golf balls so they fit on my spoon. This is personal preference, so you do it yourself. My brain tricked me into thinking it was better to have 3 balls in the bowl than 1 big ball!
I've sized these balls up to use a tablespoon of batter, which makes about two balls. If you make them larger, keep in mind they will take longer to cook in the broth.
What fat do you use to make matzah balls?
The most authentic fat used in these balls is schmaltz, which is made from chicken fat. It's easy to find in regular supermarkets these days, but if you can't get it, there are other neutral oils you can use: avocado oil, safflower oil, or even in a pinch, olive oil (although it won't taste the same) is traditional of).
If you are vegetarian, just use avocado oil.
How to Cook Matzo Balls
The second source of flavor for matzah balls is the liquid in which they are cooked.
You have a few options when cooking gluten-free matzo balls. Some people like to use chicken broth (again, for maximum flavor). But since the ball absorbs so much liquid, I feel like it's a bit wasteful. Instead, I cook the balls in a pot of thick salted water separate from the matzah ball soup base.
A satisfying middle method is to make half (or add a little more than gold bars to the cooking water).
I don't like to cook the matzo balls directly in the chicken broth because that leaves very little broth. Making and cooking the balls individually also means you can make them gluten-free for certain people without contaminating the entire soup.
Make Ahead Gluten-Free Sourdough Balls
Making separate matzah balls also allows you to share the labor, making the soup ahead of time and then making the balls the same day. Matzah balls can also be cooked and stored separately from the soup. You don't want them to absorb more liquid and become soggy or break down.
Instead, you can reheat them in soup before serving, or add them directly to the bowl and top with broth.
More gluten-free Jewish holiday favorites:
Read on for this easy matzah recipe for Passover or any time of year!
With health and hedonism,
phoebe
Passover Matzah Balls (Gluten-Free + No Baking Powder)
portion size twenty four small ball
raw material
- 1 cup Gluten-free fermented meals or 1 cup finely ground matzah (from 4 squares)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon garlic powder
- 4 big egg
- 2 spoon chopped chives dill or parsley
- 1/4 cup chicken fat schmaltz, melted avocado oil, or avocado oil (vegan option)
- 1/4 cup soda water
- 4 quart water or stock or combination
instruct
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Place matzah meal, salt, and garlic powder in a medium mixing bowl. Beat the eggs with a fork. Add vanilla, chicken fat or neutral oil, and club soda; stir together until just combined (do not overmix). The fermentation mixture will expand and harden as it sits.
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Refrigerate for at least 1 hour until the fermentation mixture is set (you can also do this overnight or a few days ahead).
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Bring a large pot of salted water to a boil. Take a tablespoon of the matzo mixture and roll it into 1 inch balls (wet hands will help – the mixture is sticky) and place on a plate (you should have about 24 matzo balls – their size will vary Double, so don't worry if they look small). Alternatively, you can just roll the ball and drop it into the water.
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Gently add the gluten-free starter balls to the boiling water and secure the lid. Cover and cook over medium heat until floating, puffed and doubled in size, and cooked through, 15 to 25 minutes (check the 15-minute mark, but don't peak before then). The matzo balls are done when they are consistently uniform in density and texture, lighter in color, and fluffier than raw matzo mixture. You can always put them back in to cook longer and absorb more broth. If you see some stray lines on your ball in the water, don't worry.
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Either save the matzo ball and serve it later, or portion it out in bowls and top it with my Kosher Chicken Soup (also known as the best matzo ball soup base). They keep well in a layer in the refrigerator for a few days.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
