Spring Celebrations

Gluten Free Vegetarian Matzo Ball Soup

This vegetarian twist on a classic soup is incredibly flavorful and comforting. Add your favorite herbs and shredded chicken if you desire! Make-ahead tip: Keep the matzo balls separate until just before serving.

Gluten Free Matzo 1 cup Bob’s Red Mill ® Gluten Free Oat Flour ½ tsp Salt ¼ – ½ cup Water

Preheat oven to 500°F. Line a sheet pan with parchment paper and set aside. Measure oat flour and salt into a mixing bowl. Set your timer to 18 minutes, then add ¼ cup water and stir quickly to combine, adding more water if needed to make a workable dough. Place dough on parchment paper, cover with plastic wrap and roll ⅛ -inch thick. Remove wrap, poke dough all over with a fork, then bake for 10-13 minutes, or until crisp and slightly browned on the edges. Let cool, then grind in a food processor or blender; measure out 1 ½ cups. In a large bowl, combine ground matzo, salt, optional baking powder, pepper, garlic powder and onion powder. Add eggs and stir well to combine. Chill for 1 hour. Scoop ¼ cup portions and gently roll into balls. In a medium pot, heat broth to a simmer over medium high. Add balls and simmer for 30 minutes.

Matzo Balls

1 ½ cups ground Gluten Free Matzo (see above) 1 tsp Salt 1 tsp Kosher for Passover Baking Powder (optional) ¼ tsp freshly ground Black Pepper ¼ tsp Garlic Powder ¼ tsp Onion Powder 4 Eggs, beaten 2-3 cups Vegetable Broth; just enough to cover the matzo balls 3 cups sliced Carrots 3 cups sliced Asparagus 2 cups sliced Mushrooms 1 medium Onion, diced small 5 cups Vegetable Broth ½ tsp Garlic Powder ¼ tsp ground Turmeric Salt and Pepper, to taste

Soup

Place all ingredients in a large stock pot. Simmer for 20–30 minutes, or until the vegetables are tender. Add matzo balls and their broth and serve immediately!

Makes 7 cups.

BOB’S RED MILL E-BOOK | SPRING CELEBRATIONS