Gluten Free Matzo Balls with Carrot-Cauliflower-Butternut Soup
An updated version of a classic Passover dish that is gluten free and packs in a load of nutrients.
Ingredients
- Makes 6 large matzo balls:
- 2/3 cup of matzo meal
- 2 large eggs room temperature
- 2 Tbsps of oil I used coconut
- 1/4 cup of water
- 1/4 cup of starch potato, arrowroot or tapioca
- 1/4 tsp of xanthan gum
- 3-4 Tbsps of fresh herbs chopped (parsley or cilantro)
- 1 tsp of salt
- 1/2 tsp of baking powder
- 1/4 tsp of pepper
- Soup:
- 1 lb of carrots chopped
- 1 lb of butternut cut
- 2.5-3 cups of riced cauliflower
- 1 cup of celery chopped
- 1 Tbsp of lemon juice
- 2 tsps. of garlic powder
- 1 tsp of ground ginger
- 2 tsps. of seasoning salt
- 1 tsp of dried herbal blend
- fresh herbs to garnish chopped
Instructions
- Cut and prep all vegetables for soup. Use either pressure cooker or stovetop directions. Place all vegetables and seasonings in a large pot, cover everything with water just over the tops, cook for about 20 minutes in pressure cooker or until vegetables are soft if making it on the stovetop.
- Once the soup is cooked, blend all until smooth either using an immersion blender or in a large standing blender. Adjust seasoning if necessary and add a bit more water if the soup is too thick.
- Prepare matzo balls mix while the soup is cooking. Combine wet and dry ingredients separately and then mix them together. Cover the bowl and place it in the fridge for 10-15 minutes to chill.
- To cook matzo balls, bring a pot of slightly salted water to a boil. Wet your hands with cold water, form large matzo balls and carefully place them into boiling water. Cook for about 20 minutes or until they are soft.
- Transfer cooked matzo balls to prepared soup pot and garnish with chopped fresh herbs.
- Serve right away to prevent matzo balls from being soggy.
Notes
You can substitute eggs for flax eggs to make this dish vegan.