Скачать или смотреть Gluten-Free Matzo Ball Soup | The Nourishing Plate

With Passover beginning in just a few days, Christina (RDN) is breaking down a special viewer request in this video: preparing gluten-free matzo ball soup! Follow along with the video and recipe below. If you decide to prepare this for your own family, be sure to take photos and tag us on social media @kanodiamd!

The Nourishing Plate is KanodiaMD's state-of-the-art teaching kitchen in Columbus, OH. With in-person classes, online sessions, and regular YouTube videos, The Nourishing Plate empowers people to nature their wellness with each meal.

Gluten-Free Matzo Balls (Adapted from Whatjewannaeat)
Serves 4-6; yields about 20 dumplings

Ingredients:
1 lb Yukon gold or red bliss potatoes (about 2 large), peeled and sliced
2 large eggs
½ cup potato starch or arrowroot starch
1 Tbsp avocado oil
1 Tbsp minced fresh dill
¾ tsp sea salt
¼ tsp black pepper
¼ tsp onion powder

Instructions:
1. Fill a large stockpot a little more than halfway with water. Add the sliced potatoes, and bring to a boil. Cook for 20 minutes or until soft. Turn off the heat, remove the potatoes with a slotted spoon, and place them in a colander to drain. Allow them to cool for around 10 minutes. Reserve the water in the pot to cook the matzo balls.
2. While the potatoes are cooling, whisk together the eggs, potato or arrowroot starch, avocado oil, dill, salt, pepper, and onion powder. Once the potatoes have cooled down a bit, mash them into the egg mixture with a potato masher, making sure there are no large chunks, and everything is well incorporated.
3. Bring the pot of water back to a low boil. As these are quite sticky, I used a tablespoon-sized spoon to scoop some of the dough and used a second spoon to scrape it off into the water.
4. Cook for 3 minutes if you like your matzo balls on the chewier/firmer side, 5 minutes if you like them softer like a dumpling, and 10 minutes if you want them very soft and fluffy.
5. Serve them in piping hot matzo ball soup.*

*Everyone prefers different matzo ball textures. If you prefer yours firmer, place them in a bowl and pour the hot soup on top. This will keep them from cooking too much more. (The longer they sit in the hot soup, the softer they become.) Matzo ball soup is a chicken broth with carrots, onions, celery, and parsley or dill. Click the link below for information on making chicken soup from scratch. Or, even better, use your family's favorite recipe—perhaps one that was passed down from generation to generation!

https://www.onceuponachef.com/recipes...