The Matzo Ball, Reinvented (With Almond Flour)
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ACTIVE PREP TIME: 5 MIN TO PREPARE THE MIXTURE
PASSIVE PREP TIME: 1 HR TO REFRIGERATE THE MIXTURE
One of the hallmarks of the Passover seder is matzo ball soup. This traditional Ashkenazi food is almost always made from matzo meal. However, people who are celiac or gluten-sensitive, or who choose not to eat wheat, are not able to partake in this holiday indulgence. Additionally, although matzo is a big part of Passover and should be enjoyed on seder night, matzo balls are just one more dense, carbohydrate-heavy, fiber-less food to digest so late at night.
Traditional Matzo Balls Are Very Unhealthy
And then there are the additives: Nearly all Passover soup mixes contain salt, sugar, cottonseed oil and MSG, in addition to either matzo meal or potato starch. The sodium content in particular is sky-high, with as much as 590mg per teaspoon! Examples abound: 1,290mg/Tbsp, 350mg/Tbsp (1 matzo ball), 1,040mg/Tbsp (1 cup) and 1,770mg/Tbsp.
A Healthy Alternative Made From Almond Flour
The good news? You can easily make a delicious-tasting substitute for matzo balls using almond flour. These are simple, tasty and, with some added mint, rather refreshing.
Please note: The flour we use in this recipe is the Kirkland brand from Costco. There is a difference in consistency between brands. It also matters whether the product is almond flour or almond meal.
The Recipe
2 cups almond flour (not almond meal)
4 eggs
1/8 cup water (optional: use club soda for more fluffiness)
1/2 tsp dill weed
1/2 tsp dried mint leaves
1/2 tsp Himalayan salt
1/2 tsp garlic powder
The Instructions
In a medium bowl, beat eggs with all ingredients except almond flour
Stir in almond flour
Refrigerate for 30 minutes to an hour
Wet your hands with a little bit of water
Shape batter into 1-inch balls
Add balls to a pot of cooking chicken soup about 20 minutes before the soup is done
Let simmer for 20 minutes
Initially, the flavor will feel unfamiliar. Let the experience sink in. It is liberating.
