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Gluten Free Matzah Ball Soup
2 eggs, lightly beaten
2 tablespoons melted butter or margarine
1 Gluten Free matzah cracker
1 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon salt
1 dash white pepper
1 tablespoon water
6 cups chicken broth
1 medium carrot, cut into 2 inch julienne strips
1. In a small bowl, mix eggs with the melted butter or margarine. Crack, crumble and stir in Gluten Free matzah cracker, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
2. Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzah dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzah balls into the simmering broth. Cover and cook for 30 to 40 minutes.