Gluten-Free Matzo Balls
Some families would love to make matzo balls for every special occasion, but have a problem digesting gluten, or they just don’t like the stuff. Matzo balls are a favorite for every Jewish family for every special occasion or holiday – Shabbat, Passover, Purim, or Rosh Hashanah. Now you can make the matzo balls you need with this gluten-free recipe. For spices to add to your matzo balls, click here.


·         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! 

For exclusive content on other kosher foods from Israel, click here.