Matzo Ball Soup - Yehuda Gluten-Free Crackers

Saturday, April 23rd, 2011 | click here to comment

I was inspired by Passover to try my hand at making gluten-free matzo ball soup. Something about giant balls of dough formed from crackers makes me smile.  Gluten-free matzo, is definitely different from your standard fare, but I really wanted to try it so I picked up a box of Yehuda gluten-free matzo, which are tasty in a Nabisco saltine cracker kind of way (minus the salt), especially slathered in butter.

Yehuda Gluten-Free Matzo-Style Squares are made primarily from tapioca starch and potato flour & starch, with a bit of honey added in, giving it a slightly sweet flavor. I wasn't sure how it would translate to soup, but I thought the sweetness might lend itself well to the savory, dill flavor of the broth.

I've never made matzo ball soup before and really had no clue what kind of ingredients or flavors I needed to strive for, aside from the fact that dill was an utmost requirement, according to my husband.  I searched for recipes across the net and finally settled on one from Smitten Kitchen, who promised a light and airy matzo ball, which sounded great to me.

After using almost the entire box of crackers to make the dough, I formed them into large and very sticky balls, which were kind of difficult to work with.  I finally succeeded in getting them in the water, but I think should have added more water since the bottom of the ball ended up flatenning out on the pot.

My matzo balls didn't really resemble the large and fluffy pillows I was expecting and thought they weren't bad, they definitely were not your normal matzo balls. I found them to be dense, extremely filling, and oddly addictive in a strange way. I ended up having 3 and felt like I was going to explode afterward.

The flavor of the broth was awesome, I actually liked the sweetness the gluten-free matzo imparted on the broth and combined with the "must-have" dill, it worked well. I think tweaking the matzo ball recipe slightly might produce better results, or maybe using a different type of cracker. I am tempted to buy a box of Kestenbaum's gluten-free matzo made from oats, but at $23 a box, it's a little off-putting (although the reasoning behind the price is understandable). Still, I could think of a lot of things I'd rather spend $23 on, like a box of my favorite macarons from Macaron Cafe.


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