Looking for a gluten free matzo ball soup recipe? Try this delicious version made with potato flakes. A hearty and comforting dish!
Delicious and Easy Gluten Free Matzo Ball Soup Recipe Made with Potato Flakes
Looking for a delicious gluten-free matzo ball soup recipe? This recipe uses potato flakes to make the matzo balls, creating a tender and flavorful dumpling that pairs perfectly with the chicken soup. Even if you’re not Jewish and have never tried matzo ball soup before, this recipe is sure to impress. The ingredients include potato flakes, baking soda, baking powder, garlic powder, onion powder, eggs, olive oil, and fresh dill for the matzo balls, and olive oil, onion, carrots, garlic, chicken stock, and shredded cooked chicken for the soup.
Follow along with the step-by-step instructions to make and shape the matzo balls, and then prepare and cook the soup. Once everything is ready, sit back and enjoy a comforting bowl of homemade matzo ball soup. This recipe is perfect for a cozy night in or for sharing with friends and family. Give it a try and let the flavors speak for themselves!
Deliciously Crispy Potato Flake Matzo Ball Soup for the Gluten-Free Soul
Hey there welcome to the channel so let me start this video off by saying I’m not Jewish however I do like a good soup and I do like dumplings in my soup so let’s make a gluten-free matab ball soup I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider.
Hitting subscribe and let’s get started I found today’s recipe in the most current issue of the gluten-free and More Magazine that terara gets and one of the reasons I really like this recipe is because it used an ingredient I didn’t really think of and that is mashed potato flakes so I’m going to use these to make the Moab Bal mix it’s.
Going to have to chill for a few minutes but while that’s chilling I’m going to get the rest of the ingredients together so let’s make the matab Bal mix and then we’ll make the soup so the first thing we need to do for the soup is we actually need to take our potato flakes and pulse them down until it’s fine crumbs potato flakes aren’t that big so.
I’m not going to pulse it very much but I’m thinking I do want it more like a flour or just over a flour consistency as opposed to the actual flakes the recipe calls for 2 oz and so I took the potato flakes I weighed them out but then I put it into a measuring cup guys it’s about a cup of potato flakes so I would probably start with that as.
Opposed to weighing it out since everything else is done by volume and it’s a soup we’re not b baking anything really so let’s pulse this down okay so I pulsed it about eight times and everything looks like it’s about the same size so I think we’re going to go with that it’s not flakes anymore I can still.
See some of the flat pieces but it’s pretty much a crumb mixture so let’s go with that about eight times that I pulsed it just for a couple seconds each time I’ve got a medium bow here so let’s add the potato flakes to that now let’s add the rest of the dry ingredients everything is half a teaspoon each so I’ve got half a teaspoon of baking.
Powder half a teaspoon of baking soda half a teaspoon of kosher salt half a teaspoon of garlic powder and half a teaspoon of onion powder so let’s add all those I’m going to give everything a little mixed now so that’s all whisked together let’s actually get our wet ingredients ready and then we’re going.
To combine it so now I’ve got two eggs I’m going to beat those together and I just started that off we’ll finish beating it when we add everything else so there’s 3 tbsp of olive oil and a tablespoon of fresh dill and it’s not as bright green as you would normally get because I’ve had mine in the freezer I had some extra at one.
Point and so I just took off all the fronds froze them in a single layer and then popped them in a freezer bag so I would have it for later so that’s about a tablespoon now let’s give everything a good whisk now I’m going to add this to the potato flakes and the rest of the ingredients Now using my Fork I’m going.
To combine everything until it’s fully Incorporated all right so everything’s mixed together there’s no dry patches now I need to chill this for 30 minutes and the recipe says it will firm up some more as it chills so I’m going to cover it firm it up and we will go over the other ingredients while this is in the.
Fridge so for the remaining ingredients you’re going to need three large carrots that you have peeled and diced one medium onion peeled and diced two cloves of garlic minced an additional tablespoon of Dill that has been chopped up for the final soup 2 quart of chicken broth and it does say a cup of chicken is optional I opted to cook about a.
Pound pound and a half of chicken breast up so I’m going to add the chicken the picture in the actual recipe just looks like it shows some poached or cooked chicken with no seasoning I did season mine so I don’t know all the rules of kosher so I’m not sure if my seasoning is kosher or not but you opt to do the chicken if you want or not while the.
Matab Bal mixture firms up in the fridge I’m going to prep up the vegetables I don’t think you guys need to see me chop up vegetables so I’m going to prep those and let’s go ahead and jump ahead to our matab Bal mix and we will get that shaped it’s been a half hour let’s open it up it’s definitely firmed up a little.
Bit and now I’m going to shape it into balls so the recipe says 2 teaspoons this is just under a tablespoon I think I’m going to use this to make it easy for me everything’s going to be the same size it just might take a minute or two longer for the Mozza balls to cook in the soup so let’s scoop these out okay so everything’s been scooped.
Out I got 12 of them so I am going to go through and shape them into balls because they’re flat and that I don’t know if you need to do this or not I’m going to I’m just going to smooth them out a little bit plus that one looks like it was not sticking together well so that’s going.
To help with those all right I’ve shaped them into balls just a little bit better so now I’m going to pop them into the fridge and we’re going to start the soup for cooking the soup I’ve Got My Soup pot here and I’ve got about 2 tblspoon of olive oil in the pot I’ve let it come up to heat a little bit I’ve got it over medium heat so now I’m going to add that.
One chopped onion and those three chopped carrots give it a good stir I’m going to season it with salt and then we’ll add more later if needed also some pepper now I’m just going to sauté these until the onions are just about translucent probably going to take 5 to.
10 minutes our onion are translucent and the carrots are starting to soften so I’m going to add my two cloves of minced garlic next I’m going to add 2 quarts of chicken stock now I want to turn my heat up to high and bring this to a boil our soup has come up to a boil so now I’m going.
To drop my heat down to low because we want it to simmer I’m going to add my Mozza ball s so I’m just going to gently drop them in now I’m going to put a lid on it and you want to cook this for 20 to 30 minutes the moah balls will float to the top when they are ready to go and just before it’s done I’ll add my.
Chicken to warm that through it’s been 20 minutes let’s see what our soup looks like that looks great it said that they should double in size and float which I would definitely say that is the case this one broke a little bit but I had one that I dropped in one or two that looked like they were going to break as you can see which is typical on this.
Channel sometimes I don’t always grab the right vessel so I don’t even have room to add chicken to this so I’m going to get this off the stove Bowl it up and I’ll just put some chicken in the bottom of my bowl and add the soup to it that should warm it up so let’s get this bowled up and give it a try Okay so I’ve got our gluten-free matzah ball soup.
Here I did add some parsley which was not in the recipe but I wanted something green for the photo and my Dill just isn’t that fresh because it’s been in the freezer so I did add my chicken to the bottom of the bowl so it’s actually probably warm now I’ve never had Moz ball soup I’m going to taste the soup first and then we’re going to taste the.
Mozah balls and we’ll see what I think okay as far as the soup goes it’s chicken soup guys and who doesn’t like a good chicken soup let’s try the Moa balls so they look pretty tender they are cook through in regards to a dumpling they are much lighter than dumplings that I’ve had in the past that.
Are like typical dumplings with gluten I really like them they’ve pulled in that flavor of the soup they’re cooked through I really like the texture of them using potato flakes for the dumplings great idea love that guys I’ve got lunch to eat I don’t think I have anything else to add to the.
Video what do you guys do for your matab Bal soup that’s gluten-free or do you even know what it is is this your first time seeing it like me not my first time seeing it but my first time making it and having it guys I want to thank you so much for watching I hope you learned something if you did leave me any comments below or.
If you have questions I’ll try to answer them to the best of my ability thank you so much for watching and I hope to see you in the next video
