· 1 1/4 cup fresh gluten-free matzoh meal (use about 1-1 1/2 8-inch gluten-free matzoh crackers to make matzoh meal)
· 4 large eggs, separated
· 4 tablespoons gluten-free chicken stock (use fresh stock from the chickene soup)
· 1 tablespoon light olive oil
· 1/4 - 1/2 teaspoon salt (to taste)
Separate egg whites and yolks. Place egg whites in a mixing bowl and whip until stiff peaks form. In a separate bowl, whisk egg yolks, chicken broth and olive oil. Place gluten-free oat matzoh crackers in a plastic bag and use a rolling pin to crush to fine crumbs.
For finer crumbs, place crushed crackers in a clean coffee bean grinder and pulse 2 times. Add salt and pepper to crushed matzoh cracker crumbs and stir to combine. Use a large spatula to gently fold half of the cracker crumb mixture into the egg whites.
Next, gently fold half of the egg yolk mixture into the egg white - cracker crumb mixture. Repeat with remaining cracker crumbs and egg yolk mixture. Refrigerate for at least 30 minutes before cooking. For easy, round matzoh balls, use a 1/8 cup capacity ice cream scoop to form balls or use form matzoh balls using a rounded heaping tablespoon of matzoh dough.
Drop matzoh balls into simmering chicken soup and cover with a tight-fitting lid. Simmer for 30 minutes and don't lift the lid to peak!
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