Matzo Balls are tasty Jewish dumplings traditionally made from matzo meal and served in a light chicken broth. They are usually eaten for the Passover Holiday, but honestly in my book any Holiday gives me the excuse to dust off the soup pot and make some matzo. In celebration of Rosh Hashana, the Jewish New Year, I developed this particular “matzo” recipe for a special dinner guest who is not only a vegetarian, but cannot eat gluten. Imagine! Her world without matzo? Well not any more…Shana Tova!
“Matzo” Ball Veggie Soup
2 eggs, lightly beaten
2 tablespoons melted margarine
1 cup almond flour plus 1/4 cup reserved
1 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 dash white pepper
1 tsp water (more or less depending on desired consistency)
2 qts vegetable broth
1 med carrot quartered
1 small onion halved (peel on)
3 gloves garlic smashed with knife (peels on)
1 handful of baby carrots
1 tbsp better then bullion veggie stock (you can use any but this brand is just concentrated stock nothing else)
more parsley for garnish
In a small bowl, mix eggs with the melted margarine. Stir in 1 cup almond flour, the parsley, salt, and pepper, to form a dough. At this point you may need to add water for a softer dough or more almond flour for a stiffer dough. My family likes a dense chewy texture so I mix in flour until my mixing spoon can stand up in the dough with out falling. A softer dough will produce airy dumpling like balls. Cover and refrigerate for at least 30 minutes.
While the dough is resting bring broth, carrot, onion and garlic to a boil in a large pot. Your will strain the broth so the peels and all will bring great flavor to the vegetable broth. Reduce heat to a simmer for 1 hour. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Set aside. Now it is time to strain the vegetable broth. Discard the boiled vegetables and place the strained broth back into the soup pan, adding baby carrots and the bullion. Bring to a simmer and then drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes. Garnish each bowl with a handful of chopped parsley.