If you could put comfort in a bowl, you’d end up with matzo ball soup. Chicken soup is legendary. This “Jewish penicillin” can conquer the common cold and, if you believe your Bubbe, can cure any hurt or illness. Add fluffy matzo balls and it’s the stuff family legends are made of.
When our family first went gluten-free, we mourned the lack of matzo ball soup. Chicken soup with rice just wouldn’t suffice. I tried to make gluten-free matzo balls from scratch, but instead of matzo balls we ended up with matzo lumps.
But when Passover rolled around, I found salvation. Salvation in a box.
Matzo balls contain, of course, matzo, which is made from wheat. However, some kosher for Passover brands of matzo ball mix are made from potato starch instead of matzo meal. That’s because some observant Jews don’t mix matzo with water during Passover, to prevent any possibility of it rising. Passover food that does not contain matzo is labeled non-gebrokts. (Gebrokts literally means “broken,” referring to matzo that is broken up and mixed with water.)
As Passover approaches, you can find several brands of gluten-free matzo meal. I buy four or five boxes to last well into the year. My favorite gluten-free matzo ball mixes are Paskesz Pesach Crumbs and Lieber’s Knaidel mix. (Paskesz’ gluten-free “Matzo Ball Mix” sounds like it would be great, but it produces knaidlach that are gummy instead of yummy.) Update: I’ve decided that Lieber’s Knaidel Mix makes the best gluten-free matzo balls. The recipe below follows the instructions for the Paskesz mix, so if using Lieber’s follow the directions on the box.
You’ll end up with perfectly round cream-colored balls that are fluffy on the outside, yet ever-so-slightly dense at the core (which, in my opinion, is a good thing). We’ve served them to gluten-eating friends who’ve asked for seconds and thirds.
To make the matzo balls, I use the recipe on the side of the box with just a few small changes. The recipe below uses Pesach Crumbs, because I can usually find those year-round in our kosher grocery store.
Some matzo ball tips: After you’ve made the matzo ball mixture, be sure to refrigerate it for at least 30 minutes. Then enlist your kids to help roll the mixture into walnut-sized balls. However, be gentle: The more you roll the balls, the denser they will be. Set aside all the balls onto a plate. When they all are rolled and ready, drop the balls into a pot of boiling water, so they all cook for the same amount of time. Use a large pot, so the matzo balls have room to fluff up and not crowd their neighbors.