Gluten-Free Matzah Ball Soup

Ingredients

• 8 cups Chicken Broth
• 2 medium Carrots, sliced
• 2 stalks Celery, sliced
• 1 medium Onion, chopped
• 0.25 cup Fresh Parsley, chopped
• 0.25 cup Fresh Dill, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 cup Gluten-Free Matzah Meal
• 4 large Eggs
• 2 tablespoons Olive Oil
• 4 tablespoons Water

Instructions

1. 1In a large pot, combine the 8 cups of chicken broth, 2 medium carrots sliced into 1/4-inch thick rounds, 2 stalks of celery sliced into 1/4-inch thick pieces, and 1 medium onion chopped into 1/2-inch pieces. Add the 0.25 cup of fresh parsley, 0.25 cup of fresh dill, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring this mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 30 minutes, allowing the vegetables to soften.
2. 2While the soup is simmering, prepare the matzah balls. In a medium bowl, combine the 1 cup of gluten-free matzah meal, 4 large eggs, 2 tablespoons of olive oil, and 4 tablespoons of water. Mix these ingredients together thoroughly with a spoon or your hands until a cohesive dough forms.
3. 3Cover the bowl containing the matzah ball mixture and place it in the refrigerator to chill for at least 30 minutes. This chilling step helps the mixture firm up, making it easier to handle.
4. 4After the soup has simmered for 30 minutes, bring a separate large pot of lightly salted water to a rolling boil over high heat. Once boiling, reduce the heat to low, so the water is at a gentle simmer. The water should be hot enough to cook the matzah balls but not so vigorously boiling that they break apart.
5. 5Lightly wet your hands with water to prevent sticking. Take about 1 tablespoon of the chilled matzah ball mixture at a time and gently roll it between your palms to form a ball, about 1-inch in diameter. Continue this process until all the mixture is used.
6. 6Carefully drop the formed matzah balls, one by one, into the simmering water in the second pot. Ensure you do not overcrowd the pot; cook in batches if necessary. Cover the pot tightly and let the matzah balls cook for 30 to 40 minutes. They are done when they have puffed up and feel firm to the touch.
7. 7Ladle the hot chicken broth, along with the cooked carrots, celery, and onion, into individual serving bowls. Gently place 3-4 cooked matzah balls into each bowl of soup. Serve immediately.

Substitutions

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