Matzo Ball Soup - gluten-free and dairy-free for Passover or anytime!
Gluten-free dairy-free matzo ball soup! Yum! Lightning-quick and made from scratch! Happy Passover!!!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: Jewish
Author: Valerie Mates
Ingredients
Soup:
6cupswater
2tablespoonsolive oil
optional but good: 2 cans white beansnavy beans, cannellini beans, or great northern beans, etc., rinsed (15-ounce cans)
1cupsliced carrot circles
2-3stalks celerysliced thinly
2tablespoonsdried parsley
1/4teaspoondried rosemaryrubbed between your fingers and broken into bits
1/4teaspoondried thyme
1teaspoonsalt
pepper to taste
Dumplings:
7tablespoonsflour or gluten-free flourI use 2 tablespoons of brown rice flour, 2 tablespoons of potato starch, and 3 tablespoons of garbanzo bean flour
1egg
1/4teaspoonsalt
1/2teaspoonbaking powderor 1/6 teaspoon baking soda plus 1/6 teaspoon cream of tartar; I don't have a measuring spoon for 1/6 teaspoon, but this recipe works fine if you estimate the amount
Instructions
Put all ingredients listed under "Soup" into a big pot that is at least ten inches wide, so that there is enough space for the matzo balls to cook. You don't need to measure any of the soup ingredients -- just estimating is fine. Heat to boiling, then lower to a simmer.
Mix all of the dumpling ingredients in a small bowl, such as a cereal bowl. The consistency of the dumpling dough matters a lot to the success of the recipe; the mixture should be the consistency of toothpaste, or wet-ish cookie dough. If it is too wet, add more flour -- I usually add garbanzo flour. If it is too dry, add some water. Keep adjusting the consistency until it is perfectly like toothpaste.
When you are satisfied with the dough, drop marble-sized blobs of it into the soup. They will expand as they cook. The matzo balls will cook on one side, then stir to flip them to the other side so that both sides get a chance to cook.