Matzo Balls for Passover (Gluten-Free + No Baking Powder)
These dilly gluten-free matzo balls are light, fluffy and flavorful despite not using baking powder (the schmalz is optional too if you are keeping them vegetarian!). They easily come together from meal or whole blitzed matzo, and can be boiled in advance before making their grand appearance in your Passover chicken soup bowls! Wet hands help when forming the balls (it’s not unlike meatballs) since the mixture is sticky. They don’t have to be uniform or precise – this is the beauty of handmade comfort food. I make these gluten-free matzo balls, but you can easily make them with regular matzo using the same technique and ratios. They work perfectly both ways. If you’re making your own matzo meal from whole matzo, don’t freak out if it’s a little coarser than what you’re used to seeing in the box. You’ll still have light fluffy matzo balls even if there’s a little shedding (some fluffy bits that come away in the boiling process).
Servings 24 small balls
Ingredients
- 1 cup gluten-free matzo meal or 1 cup finely ground matzo (from 4 squares)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 4 large eggs
- 2 tablespoons finely chopped chives dill or parsley
- 1/4 cup chicken fat schmaltz, melted or avocado oil (for a vegetarian option)
- 1/4 cup seltzer
- 4 quarts water or stock or a combo
Instructions
- Combine the matzo meal, salt and garlic powder in a medium mixing bowl. Using a fork, whisk in the eggs. Add the herbs, chicken fat or neutral oil and seltzer; stir together until just combined (don’t overmix). The matzo mix will expand and firm up as it sits.
- Refrigerate until the matzo mixture has firmed up, at least 1 hour (you can also do this overnight or a few days in advance).
- Bring a large pot of well-salted water to a boil. Take a rounded tablespoon of the matzo ball mixture, roll it into a 1-inch ball (wet hands help – the mixture is sticky), and set aside on a plate (you should have about 24 matzo balls – they will double in size, so don’t worry if they look quite small). Alternatively, you can roll and plop the balls directly in the water.
- Gently add the gluten-free matzo balls to the boiling water and cover with a tight fitting lid. Cook, covered, over medium heat until floating, puffed to double their size, and cooked through, 15 to 25 minutes (check at the 15 minute mark, but don’t peak before then). The matzo balls are done when they are uniform in density and texture all the way through, lighter in color and fluffier compared to the raw matzo mix. You can always put them back in to cook longer and soak up more broth. If you see some stray strands in the water from the balls, don’t worry.
- Either save the matzo balls and serve later, or divide between bowls and top with my Jewish chicken soup (also known as the best matzo ball soup base). They keep decently well in one layer in the fridge for a few days.