Zutaten für Gluten Free Matzo Balls Kneidlach Passover Soup Dumplings
- Almond Meal
- 1/4 cup potato starch, plus more as needed
- Flax Seed Meal
- 1 large egg
- 1/2 teaspoon salt
- White Pepper
- Fresh Dill
- 2 tablespoons chicken fat (or olive/vegetable oil)
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Zubereitung von Gluten Free Matzo Balls Kneidlach Passover Soup Dumplings
- In a medium bowl, whisk together 1 large egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 cup finely ground blanched almond meal, 1/4 cup finely ground flax meal (optional), 1/4 cup potato starch, and 2 tablespoons chicken fat (or oil) to the egg mixture. Stir until thoroughly combined.
- Refrigerate the mixture for at least 1 hour to allow the flavors to meld and the dough to firm up.
- If the dough is too wet, gradually add more potato starch, 1 tablespoon at a time, until it's firm enough to roll into balls. The dough should still be slightly sticky, but manageable.
- Using clean, dry hands, roll the dough into 1-inch balls (approximately 1 tablespoon of dough each).
- Gently place the matzo balls in a pot of boiling water or your simmering Passover soup.
- Cook for 10-15 minutes, or until the matzo balls are cooked through and have puffed up slightly.
- For a vegetarian option, substitute the chicken fat with 2 tablespoons of olive oil or vegetable oil.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
6g
Fat
16g
Carbs
6g
