Food for the (Gluten Intolerant) Soul

When preparing My grandmother’s chicken soup/ Jewish chicken soup there is always a demand for some Matzo balls (קניידלעך‎ kneydlekh), in our family, the one cannot be eaten without the other….

Ingredients –

• 3 eggs
• 1/4 cup oil (not olive oil)
• 1 teaspoon salt
• 1 cup warm water
• 1.5-2 cups matzo meal (Can be found in the kosher dry food section of your grocer)

Funny enough to double the quantity there is a slights different recipe-

• 5 eggs
• 1/2 cup oil (not olive oil)
• 2 teaspoons salt
• 2 cups warm water
• 3-4 cups (about 400gr) matzo meal (Can be found in the kosher dry food section of your grocer)

Preparation –

Beat the eggs, oil, water and salt in a mixing bowl. Fold in 1.5 cups matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 30 minutes, or overnight. You should be able to form matzo balls from the mixture, it is too liquid add matzo meal.

Boil 12 cups of water with 1 tablespoon salt in a 4 to 5-quart saucepan. With wet hands, roll the batter into balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total. Put in a strainer rest.

Serve in a bowl of chicken soup. Cooked matzo balls may be stored in the refrigerator up to 3 days.