Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings

1. 1

   Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.

2. 2

   Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.

3. 3

   Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.

4. 4

   For Vegetarian do not use Chicken fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.