Gluten-Free Matzah Balls

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   ["1) Beat eggs and margarine/fat together (by hand is okay.)", "", "2) Add salt and xantham gum to potatoes and mix with fingers to combine.", "", "3) In 3 or 4 batches, add the potato flake mixture to the egg mixture, combining well each time.", "", "4) Add the club soda, mix well and chill for 20-30 minutes.", "", "5) Wet your hands and form the mixture into balls about the size of a walnut (they puff up a lot while cooking.)", "", "6) Cook in simmering soup/broth/hot water for 20 minutes.", "", "NOTES: I used ""chicken-flavored"" instant mashed potatoes to give them even more of a chicken soup kick!", "", "If you like heavier matzah balls, substitute 4 tablespoons of broth or water for the club soda."]

* Per serving · 4 servings · Values may vary.

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