EGG FREE MATZO BALLS RECIPES
VEGAN MATZO BALLS - JAMIE GELLER
When you can't eat eggs it's not easy to make matzo balls, but we found a way, get our recipe for vegan, egg free matzo balls for Passover and all year round.
Provided by Jamie Geller
Total Time 100 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 matzo balls
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, peel and grate boiled potato on the fine side of a box grater. Add in matzo meal and potato starch and mix well. Stir in evoo, soda water, salt, pepper and herbs if using. Cover and place in the refrigerator for 30 minutes or until firm. Preheat oven to 275ºF. Line a sheet pan with parchment paper. With well oiled hands form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands. Arrange matzo balls on the lined sheet pan. Bake at 275ºF for 20-25 minutes, carefully turning after 10 minutes. Cook until firm to the touch, but not browned. Serve immediately warm from the oven or cool, cover and refrigerate. Before serving, warm matzo balls briefly in a 200ºF oven. Place warm matzo balls in soup bowls with “chicken” soup.
BEST MATZAH BALLS RECIPE | ALLRECIPES
These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.
Provided by Weekend Cook
Categories Side Dish
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 16 servings
Number Of Ingredients 7
Steps:
- Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
- Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
Nutrition Facts : Calories 105.8 calories, CarbohydrateContent 10.2 g, CholesterolContent 46.5 mg, FatContent 6.4 g, FiberContent 0.4 g, ProteinContent 2.7 g, SaturatedFatContent 1.1 g, SodiumContent 98.5 mg, SugarContent 0.3 g
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