This recipe is for my pal Ethan. It took awhile to get a nice soft light matzo and they are more tempermental than I would like, but those that worked are AMAZING! Expect to lose a few matzo balls the first few times you make this — they go from underdone to a small ball of starchy yuckiness in the blink of an eye.
Matzo Ball Soup
This recipe is for my pal Ethan. It took awhile to get a nice soft light matzo and they are more tempermental than I would like, but those that worked are AMAZING! Expect to lose a few matzo balls the first few times you make this — they go from underdone to a small ball of starchy yuckiness in the blink of an eye.
Nutrition
Ingredients
Method
- In a large pot, melt the butter and add the veggies. Cook for about 5 minutes on low until onions become a little translucent. Add the broth and herbs. Bring to a boil, skim the top. Reduce heat and gently simmer, covered for about 30 minutes.
- Pour stock through a fine-mesh sieve into a large bowl and discard solids. The stock can be chilled 3 days in the refrigerator or frozen 1 month.
- Bring the boiling broth to a boil.
- In the bowl of a food processor, pulverize the Absolute Gluten free crackers to a meal. Place in a medium sized bowl with the baking mix, baking powder, sugar and pepper. Mix to combine.
- Meanwhile, whip the egg whites until they are glossy and firm. I whip the entire egg white of a large egg and measure out the 10 gms, otherwise there is not enough in the bowl to whip.
- Combine the melted butter and chicken flavored granules. Add to the dry mix with the seltzer. Fold in the egg whites. The batter does not keep well in the fridge because as the starch thickens, the balls become dense so you need to boil right away.
- Run your hands in water so that they are thoroughly wet. Form matzo malls by dropping spoonfuls of the batter approximately 1 inch in diameter into the palms of your wet hands and roll them loosely into balls. (if you pack them they will be heavy). Drop them into the low boiling matzo broth one at a time. Cook for approximately 7 to 9 minutes. Take one out and test it. WARNING: In a short period of time they go from underdone to a small ball of starchy goo so do not step away during this process. Remove from the boiling broth. You can store the boiled matzo balls in the fridge in a covered container without broth. If your first batch does not work (took us about three tries to get it right once we had recipe down pat), then replace the boiling broth with a fresh batch seeing as it gets thick and starchy after a bit.
- To serve: Bring the prepared vegetable broth to a simmer. If the matzo balls were in the fridge, gently simmer for three minutes to heat through. Otherwise, just ladle soup and a few matzo balls into a bowl. Eat immediately.
