Grain-Free Matzo Ball Soup
"We are Tree of Life, and as I said before to many, you can cut off some of the branches from our tree, but Tree of Life has been in Pittsburgh for 154 years. We're not going anywhere . . . We will be back stronger and better than ever." — Rabbi Jeffrey Myers, Tree of Life Synagogue
In Memory of Pittsburgh Synagogue Shooting Victims & Thoughts to Their Loved Ones
Bernice Simon, 84, of Wilkinsburg
Sylvan Simon, 86, (husband of Bernice), of Wilkinsburg
Daniel Stein, 71, of Squirrel Hill, City of Pittsburgh
Melvin Wax, 88, of Squirrel Hill, City of Pittsburgh
Irving Younger, 69, of Mt. Washington, City of Pittsburgh
Joyce Fienberg, 75, of Oakland, City of Pittsburgh
Richard Gottfried, 65, of Ross Township
Rose Mallinger, 97, of Squirrel Hill, City of Pittsburgh
Jerry Rabinowitz, 66, of Edgewood Borough
Cecil Rosenthal, 59, of Squirrel Hill, City of Pittsburgh
David Rosenthal, 54, (brother of Cecil), of Squirrel Hill
Matzo Ball Soup is the humble bowl that gathers the Jewish community together during Pesach (Passover) & acts like penicillin in times of sickness. The recipe is often passed down through generations in each family with their own particular ways and instructions, bonding family members and the greater Jewish community.
In the sick state of the world right now, may this soup be a reminder of solidarity, lineage, and strength.
¼ cup (30 g) cassava flour*
¼ cup (30 g) almond flour*
3 eggs, preferably pasture-raised & organic
1/4 teaspoon each of sea salt and black pepper
1/4 teaspoon each of garlic & onion powder
A pot of water, for boiling the matzo balls
6 cups chicken stock, preferably from pasture-raised or organic chicken
Shredded chicken and diced cooked carrots, for the soup
Alternatively, you can make the Simple Mills Grain-Free Bread Mix into small bowls by reducing the recommended water amount by half.
* We recommend that you buy these from your local green grocer’s bulk bin to avoid packaging and plastic usage.
In a medium bowl, whisk the eggs with. the salt, pepper, garlic powder, & onion powder for about two minutes.
Add in the cassava & almond flours, whisk again to combine, then refrigerate for two hours.
When the mixture is ready, roll the dough into 1-inch balls or a tablespoon then set them aside.
In a large pot, bring a pot of water to a boil over high heat.
Drop the balls into the water one at a time and cook at high heat until they float to the surface, about a minute or two, then simmer for 10 minutes.
When all the matzo balls are cooked, remove them from the simmering water with a slotted spoon.
Boil the chicken stock and add the matzo balls in along with shredded chicken and cooked diced carrots if you’d like. Serve with 2-3 matzo balls per dish and enjoy.