Egg Free Matzah Balls Recipes

BEST MATZAH BALLS

Steps:

• Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
• Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

GLUTEN FREE MATZO BALLS - POTATO KNAIDELACH

Steps:

• Place a large pot of salted water on the stove to boil. Scrub the unpeeled potatoes till clean. Boil the unpeeled potatoes until tender-it will take about 45 minutes.
• Drain. Allow potatoes to cool to room temperature. Peel the skin from the potatoes and discard. Chop the peeled potatoes into large chunks.Place in the refrigerator and chill until they are cold all the way through (at least 2 hours). You can refrigerate them overnight, if you need to.Place a fresh pot of salted water on the stove to boil. From this point on, work quickly, or refrigerate the ingredients between steps. The potato mixture works best when it's cold.
• Remove potatoes from refrigerator and pat them dry if any moisture has accumulated. Place potatoes in a bowl and mash them with a potato masher or run them through a ricer. Mash again with a fork to get out as many lumps as possible.Mix in the egg, potato starch, 1 1/2 cups of almond meal, 1 ¼ tsp salt and a pinch of white pepper to form a dough. If the dough seems sticky, or if you prefer a denser and heavier dumpling, you can add more almond meal.
• By now your water should be boiling. Turn the stove heat down until the water is nearly boiling-the water should be "shivering" slightly, just on the verge of a boil.Form potato dough into balls using ¼ cup of dough for each.
• Gently place the knaidelach into the hot water.
• The dumplings will sink to the bottom of the pot and slowly rise as they cook.Cook knaidelach in batches of 4-5 at a time; do not cook more than that or they will stick together and fall apart in the pot. The dumplings will lose a little bit of their potato coating as they cook, but should retain their shape.
• Let the knaidelach cook for 10-15 minutes, then remove them with a slotted spoon and transfer to a dish.Keep the dumplings covered with a clean, damp towel until ready to serve.
• Serve 1 or 2 knaidelach per bowl of soup. They go great in chicken soup as an alternative to matzo balls (if you need a recipe, check out my Chicken Soup for Knaidelach). They can also be added to vegetarian soup or cholent.

VEGAN MATZO BALL SOUP

Steps:

• In a bowl, stir together matzo meal, chickpea flour, baking powder, spices, salt and pepper.
• Whisk together 1/4 cup water and potato starch until dissolved.
• Add starch slurry, oil and hot water to matzo mixture and stir until combined. (Don't worry if the mixture seems too wet at this point.)
• Cover and refrigerate for at least 1 hour to allow the liquids to fully absorb. Do not skip this step! The mixture will firm up considerably during this time.
• During the last 15 minutes or so of refrigerating your dough, bring 4-6 cups of vegetable broth or generously salted water to a simmer. Depending on the size of your pot, you'll need more or less. You need just enough to submerge your matzo balls. (Note: I prefer to cook the matzo balls in broth separate from the soup they'll be served in, because the starch makes the cooking liquid cloudy. You can cook yours directly in the soup if you don't mind this.)
• Remove chilled dough, then scoop and roll into 1" round balls. (They will expand slightly when cooked.)
• Drop the balls into your broth, and simmer for 25 minutes. Keep an eye on them and make sure the broth stays at a very gentle simmer; the matzo balls are fragile and a rolling boil will agitate them too much.
• Remove the matzo cooked matzo balls with a slotted spoon and allow to cool for about 15 minutes. They will be quite soft initially, but will firm up as they sit exposed to air. You'll add them into your hot soup right before serving. (You can also make these the day before serving and gently reheat them in the soup.)
• You can make this soup ahead of time, or start to prepare it while your matzo ball dough is chilling.
• In a stockpot over medium heat, sauté onion, garlic, celery and carrot for 5-8 minutes until onion is translucent.
• Pour in vegan chicken broth, add poultry spice and Bay leaf and bring to a boil. Reduce heat to low, cover and simmer for at least 20 minutes. Taste and add salt and pepper to preference. Remove Bay leaf before serving.
• Once your matzo balls have cooled and firmed up, add them to the hot soup to reheat for just a few minutes at a very gentle simmer. Ladle into bowls and serve.

VEGAN MATZO BALLS (AKA KNEIDLACH)

Steps:

• Mix all ingredients together Refrigerate for 1/2 hour Roll into balls and place in boiling soup Simmer in soup until they grow (about 20 minutes) Take out of soup with a slotted spoon and let harden for 30 minutes to 1 hour(or longer) in the fridge Put the balls back in the soup about 1/2 hour before it's ready to be served to heat up Serve

EASY GLUTEN-FREE + VEGAN MATZO BALL SOUP (ALLERGY-FREE, PALEO)

Steps:

• To make the matzo balls, mix together the potato flakes, prepared egg replacements, starch, and warm water, until you get a workable dumpling dough.
• Chill in the fridge for at least an hour.
• To make the vegetable soup, add the celery, carrots, onion, and garlic to a large soup pot and dry saute for a few minutes until they begin to sweat.
• Pour in the vegetable broth, add the spices, bring the soup to a boil, and then allow it to simmer (about 30 minutes) while you prep the matzo balls.
• Take your chilled matzo ball dough out of the fridge and form 1 to 2 tablespoon sized balls with the dough.
• In another pot, bring about 4 cups of water to a boil. In a few batches (depending on the size of your pot), drop in the matzo balls and allow them to boil for a few minutes util they float to the top.
• Gently remove your matzo balls with a slotted spoon and serve 2-3 (depending on the size you made them), in bowls of the simmered vegetable soup.
• Top the soup bowls with more dill, if desired.

PERFECT VEGAN MATZO BALL SOUP WITH JUST EGG!

Steps:

• Add all veggies, seasonings and water to a large stock pot (I use an 8 quart heavy duty pot) and bring to a boil and then reduce to a simmer for 2 hours.
• Once cooked, strain all the vegetables through a colander over a large bowl or another pot to capture all the broth. I usually save the potato and add it back in.
• Place soup back in the stove and add the remaining sliced onion, and sliced celery and carrots along with a few sprigs of remaining dill. Chop the rest of the dill to use as a garnish.
• Simmer for 20 minutes and add cooked matzo balls and serve immediately.
• Add flax seed, water, and melted vegan butter to a large bowl mix well with a whisk and let sit for five minutes.
• Add Just Egg and mix well.
• Add matzo meal and all seasonings to bowl and mix well. If it seems dry, add more water one tablespoon at a time until it's the consistency of cookie dough.
• Cover bowl with plastic wrap and chill for at least one hour or preferably overnight.
• Bring a pot of water to a boil, add one tablespoon of salt then reduce heat to a simmer.
• Using a medium sized ice cream scoop or large spoon make matzo balls and roll in your hands until smooth. Add to pot of barely simmering water.
• Cook matzo balls gently in simmering water for 20 minutes. DO NOT BOIL or overcook or they will start to fall apart.
• Add to soup and garnish will dill.

MATZO BALLS

Steps:

• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

EGG-FREE MATZAH BALLS

Steps:

• Preheat oven to 400º In a medium bowl, combine and stir dry ingredients together so that they're well-mixed. Add vegetable oil and water and mix well. Add mashed tofu and mix thoroughly. Refrigerate 15 minutes Form into 1 inch balls and place on well-oiled baking sheet. Cover with aluminum foil (dull side of foil up) Bake for 30 minutes. Cool and refrigerate. Next day, heat the soup and add the matzah balls just before serving.