Gluten-Free Matzo Ball Soup
Passover is this weekend and I couldn't leave you guys hanging!
Many moons ago, one of the daughters in the family I assisted for craved matzo ball soup weekly. I'm not exaggerating in the slightest when I say I made matzo ball soup every other week for about 6 months. I added extra veggies and lots of shredded chicken to make it more filling for the boys and of course tons of matzo balls. One day while in the middle of after-school snack/homework/pickup/dinner prep I started making the balls and noticed I was using gluten-free matzo meal. I rolled with it and none of the four teens complained. If you have never had GF matzo crackers or meal they are worth exploring. Both products are made of potato starch and potato flour and have way more flavor than normal matzo. The GF balls will have slightly more chew than normal matzo balls but nothing too extreme that ruins the experience.
You have three common options for GF matzo meal:
The ingredients are essentially the same in all three except for one small thing in Lieber's. The very last ingredient on the list is "Soda Bicarbonate." Baking soda! I used to use Manischewitz religiously until all I could get my hands on was Lieber's and I now prefer the texture of Lieber's. Any of the three I listed above will work just fine. You can always add a pinch of baking soda to Manischewitz or pulverized Yehuda crackers to mimic the fluffiness from Lieber's.
I use a 1.5T scooper to make even balls. They are not massive but not tiny, the perfect size to fit in your palm. After I scoop them, I gently roll them in my hands to make a smooth shape. When you do this don't apply a lot of pressure and squeeze the ball. This can lead to a denser texture vs fluffy. In this recipe, there is a thirty minutes rest time before scooping and shaping. This is an important step to help hydrate the matzo meal, don't skip it!
Let's talk a little bit about schmaltz.
Schmaltz is rendered chicken fat aka liquid gold. You can use a neutral oil instead BUT fat equals flavor and schmaltz adds yummy chicken flavor to the balls and soup. I add 1/4c into the balls and use an extra 1-2T when browning the chicken and sauteeing the onions. You can buy schmaltz at the grocery store or you get bonus points for making your own. In this recipe, I remove the skin from the chicken thighs before cooking. I take those skins and throw them in a small pot over low heat. The fat will render and the skins will brown. That fat is schmaltz for this recipe or for another day.
To make this recipe you need two pots. One large one for cooking the matzo balls and another for making the soup. I boil my matzo balls in generously salted water. Since matzo balls are basically sponges they absorb what they are cooked in. Some people recommend boiling them in broth. I find that salted water is enough for me but if you want more flavor test out boiling in broth. Make sure to use a different pot of broth and don't boil your matzo balls in the actual soup. The starches will make it cloudy and too much of the actual soup liquid will be absorbed. I add fresh dill and black pepper to the matzo balls and after being boiled in salted water they have wonderful flavor on their own.
I will always tell you to make your own chicken broth if possible but I will also tell you, I have made this soup numerous times with store-bought broth and it is always delicious. Get your chicken thighs nice and golden brown on both sides to add extra flavor before simmering everything. Schmatz, mirepoix, fresh parsley, and dill are classic flavors that round the dish out. Taste and season with salt before serving and remember black pepper is your friend. Enjoy!
Gluten-Free Matzo Ball Soup
Matzo Balls
1 cup + 2 Tablespoons GF matzo meal
¼ cup schmaltz
4 eggs
2 tablespoon chicken broth
2 tablespoons chopped fresh dill
1 teaspoon Morton’s Kosher salt
½ teaspoon black pepper
Soup
1.5 lbs chicken thighs, bone-in and skins removed
2 carrots, sliced (about 1.25c)
2 celery stalks, sliced (about 1.25c)
1 yellow onion, small dice (about 1.25c)
6 cups chicken broth
2 tablespoons chopped parsley, plus extra for serving
Fresh dill
Salt
Pepper
Matzo Balls
In a large bowl whisk eggs, broth, schmaltz, chopped dill, salt, and pepper. Switch to a spoon or rubber spatula and stir GF matzo meal into the wet ingredients. Cover and refrigerate for 30 minutes.
Bring a large pot of water to a gentle boil. Season the water with a few tablespoons of salt. The salty water will season your matzo balls as they cook and absorb the liquid they are cooked in.
Using a 1.5T scooper, scoop balls and roll them between your palms gently to shape and smooth.
Using a slotted spoon, lower matzo balls into the boiling water. Reduce to a simmer and cover. Cook for 35-40 minutes. Test a ball for doneness. Remove from the water, cut in half, and if the balls feel firm in the center, simmer for a few extra minutes. Be careful not to overcook the GF matzo balls because they can fall apart.
Turn off the heat, cover, and hold matzo balls in their liquid until ready to eat. Matzo balls can be stored in some cooking liquid in the fridge to enjoy later.
Soup
In a Dutch oven or large pot, add 1T schmaltz or oil. Heat to medium heat.
Remove skin from chicken thighs and season with kosher salt. Arrange chicken thighs in a single layer and cook undisturbed until golden brown, about 8 minutes. Flip and cook the other side until golden. Transfer browned thighs to a plate and hold.
If needed, add another 1T of schmaltz or oil to the pot and reduce heat to low. Sauté onion, carrots, and celery for 3-5 minutes until vegetables just slightly soften.
Add 6 cups of chicken broth, browned chicken thighs, and 2T of chopped parsley back to the pot. Increase heat and bring the soup up to a boil. Reduce the heat to a low simmer, cover, and simmer the soup for 30 minutes.
Remove chicken thighs and shred meat. Add shredded chicken back to the soup. The chicken thighs might not be cooked all the way through. If not, once shredded and added back to the soup, simmer everything for an additional 5-10 minutes.
Season the soup with kosher salt and a generous amount of black pepper.
To serve
Place a few matzo balls in a bowl. Top with soup and lots of fresh parsley and dill.
PRO TIP: If you are gluten-free but the host will be making traditional matzo balls for Passover, make a batch of GF matzo balls at home to bring with you. When dinner is served have your GF matzo balls with a few ladles of their soup on top. Chag Sameach!
Talk to you Sunday,
Marcella