About the Recipe
Ingredients
FOR YOU COURTNEY!
- For the matzoh balls:
- 1 cup gluten-free matzoh meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup sparkling water
- Salt and pepper to taste
- For the soup:
- 8 cups gluten-free chicken or vegetable broth
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- Fresh dill and parsley for garnish (optional)
Instructions:
1. In a large bowl, whisk together the eggs, vegetable oil, salt, and pepper.
2. Gradually add the gluten-free matzoh meal to the bowl while stirring, until well combined. Let the mixture rest in the refrigerator for about 30 minutes.
3. In the meantime, prepare the soup by heating the chicken or vegetable broth in a large pot over medium heat.
4. Add the diced carrots, celery, and onion to the pot and let them simmer for about 10-15 minutes until they become tender.
5. After the matzoh ball mixture has chilled, remove it from the refrigerator and form small balls using your hands. Wetting your hands slightly with water can help prevent sticking.
6. Gently drop the matzoh balls into the simmering soup. Cover the pot and let them cook for about 20 minutes or until they are cooked through.
7. Once the matzoh balls are cooked, remove the pot from heat and let it cool slightly. You can garnish the soup with fresh dill or parsley if desired.
Enjoy!!
- Matzoh Balls (per serving, approximately 4 matzoh balls):
- Calories: Around 220-250 calories
- Carbohydrates: Around 30-35g
- Protein: Around 5-7g
- Fat: Around 10-12g
- Soup (per serving, approximately 1.5 cups of soup):
- Calories: Around 80-100 calories
- Carbohydrates: Around 10-12g
- Protein: Around 5-7g
- Fat: Around 2-4g
Please keep in mind that these values are estimates and can vary depending on the specific ingredients and brands used. It's always a good idea to check the nutritional information on the specific products you use for a more accurate calculation.
If you have any more questions or need further assistance, feel free to ask!