Chag sameach! Happy Passover, friends! This week I’m celebrating the Jewish holiday with my family; enjoying delicious traditional foods and remembering the sacrifices our ancestors made for our freedom as Jewish people.
I know you may not be Jewish. You may just really love mazto ball soup and want to read up on my recipe for almond flour matzo ball soup. I love that too! Matzo ball soup for everyone!
Growing up, my Mom always made her matzo ball soup from scratch. There was always this big debate over whether she should make hard or soft matzo balls. I like them tough and meaty, while others like them light and fluffy. This recipe can be made either way of course! If you prefer light and fluffy matzo balls, add a tablespoon of seltzer to your batter.
When I went to make matzo ball soup for my family last year, I realized I didn’t have matzah meal in the house. I’m not a huge fan of matzah or how my digestive system reacts to it. I decided to tyr my hand at an alternative and wound up wiht these almond flour matzo balls.
Are almond flour matzo balls kosher for Passover? If you’re super religious and want to get into the weeds of it, I’m really uncertain. I am certain that they are totally delicious and still remind me of our traditions, my ancestors and the sacrifices they made.
On to the deliciousness of things, right? I wanted to include a super simple soup base recipe for you here too. Matzo ball soup is pretty much chicken noodle soup with matz balls instead of noodles. We use bone broth or soup stock with carrots, celery, onions, fresh herbs and shredded chicken. (I omitted chicken here, but it’s certainly appropriate to add!).
ALMOND FLOUR MATZO BALLS
Serves: 3 (2 matzo balls each)
Prep time: 3 hours (2 hours of refrigeration)
2 c almond flour
1 tsp everything but the bagel seasoning
For the soup:
2 c chicken bone broth
1 c water
3 carrots, chopped into half inch rounds
4 celery ribs, chopped into half inch moons
2 cloves garlic, minced
2 tbsp fresh dill (or 1 tbsp dried)
1 tbsp dried parsley
1/2 tsp salt
1/2 tsp black pepper
- In a mixing bowl, beat your eggs. Hand stir in your flour and seasoning. Refrigerate for 2 hours.
- Remove mixture from the refrigerator and get your soup base going! Heat bone broth and water over high heat until boiling.
- Roll dough mixure into balls and carefully drop them into the soup base. I use an ice cream scooper to help form and size the balls for consistency. Reduce heat and let simmer for 25 minutes.
- Add in chopper celery, carrots, garlic and herbs, careful not to break the matzo balls!
- Simmer for another 15 minutes before serving. I like my veggies with a little crunch still, if you like them softer, simmer for longer.