Matzoh Balls (feat. Bob's Red Mill)

Matzoh Balls

Featuring Bob’s Red Mill

Ingredients:

• ¼ cup Bob’s Red Mill Potato Flour*

• 2 Tbsp Bob’s Red Mill Tapioca Starch

• 1/2 tsp xanthan gum

• 2 eggs

• 2 Tbsp oil/chicken schmaltz (fat)

• 1/4 cup chicken/vegetable stock

• 1 tsp dried or fresh dill

• 1 tsp salt

• 1 Tbsp fresh parsley

• Water for boiling

*NOT potato starch

Yields ~10 matzoh balls

This matzoh ball recipe is 100% gluten free and kosher for Passover!

Whisk together the Bob’s Red Mill dry ingredients and salt. Beat the eggs and add the oil/schmaltz, stock, and fresh chopped parsley. Gradually mix the dry ingredients into the wet. The mixture will be wet and sticky. Let the mixture rest in the refrigerator for at least fifteen minutes to set and firm up.

Bring a pot of water to a vigorous boil. Using cold water, wet your hands and roll the matzoh balls together between them. Do not over-roll or apply too much pressure as this will make them dense and tough. Keep it light!

Once rolled, drop the matzoh balls into the boiling water, cover with a lid, lower to a medium-low heat, and cook for 18-20 minutes. They should float to the top. Serve with your favorite broth and enjoy at your seder or year round! L’Chaim!