Gluten-Free Matzoh Ball Soup with Dill

Prep Time: 1-2 hours | Cook Time: 1 hour | Serves: 6-8

I really wanted to make Matzoh Ball Soup for a Passover Sedar Dinner Potluck but having never had tried a traditional matzoh soup and knowing that matzoh is basically white flour and water, I wasn’t sure that I could pull this off. After reading tons and tons of recipes, I figured real matzoh, being white flour, wouldn’t be healthy, so I decided on Hol Grain Crackers. There are whole wheat matzoh on the market but I decided to make them from rice crackers. These crackers don’t exactly taste like matzoh but are plain and boring enough that I thought it’d be a good substitute.

Many recipes called for seltzer water in the dough mixture but I opted for sparkling water instead. Also, instead of using chicken broth, I used veggie broth, and instead of the chicken fat, I just used olive oil! I used premade stock due to a lack of time but I’m sure it’d be much better with homemade veggie broth. Try adding cabbage, celery, parsnips, carrots, parsley to a large pot of water and simmer for a few hours.

Ingredients For Matzoh Balls (makes approx 25 balls)

• 1 package Hol Grain Crackers (about 2 cups after mashing up)
• 3 eggs, beaten
• 3 Tbsp Extra Virgin Olive Oil
• 1 cup Sparkling Water
• 1/2 tsp Salt
• 1 tsp Dill

Ingredients for Soup

• 32 oz Organic Vegetable Broth
• 32 oz filtered water
• 2 carrots, cut into 1/2″ rounds
• 1 parsnip, cut into 1/2″ rounds
• 1 leek, cut into 1/2″ rounds
• Salt and Pepper to taste
• 1/4 cup parsley, chopped for garnish
• 1/4 cup green onions, chopped for garnish

Instructions

1. Place the crackers in a food processor and blend until fine (or you can mash in a large zip lock bag by hand).
2. In a large mixing bowl, combine cracker crumbs, dill and salt.
3. In a separate bowl, combine eggs oil and sparkling water a mix well.
4. Pour the liquid mixture with the dry ingredients to form a dough.
5. Cover and leave in fridge until ready to form balls.
6. When you’re ready to make the soup, set the broth and water in a large pot on medium to simmer while you make your matzoh balls.
7. Using a small spoon, roll dough into little 1″ balls – about the size of ping pong balls.
8. When the soup begins to boil, drop in 1 ball at a time and boil covered until the balls float, about 15 minutes. Lower heat and simmer for another 15 minutes.
9. Tip: For lighter matzah balls, use a little less oil, a little more water,
   and cook at a lower temperature for a longer time. For heavier matzah
   balls, do the reverse. [source]
10. While the matzoh balls are cooking, cut veggies and set aside. Chop parsley and green onions and combine in a small bowl for garnish.
11. When the matzoh balls are ready, add in vegetables and simmer for another 20-30 minutes or until veggies are tender.
12. Serve in small bowls and garnish each with parsley and green onions.