I think that matzah ball soup has to be one of the most traditional foods around. I couldn’t imagine a Passover Seder without them. That’s why I went on a mission to figure out how to make them egg-free. These babies are also kitniyot free (no legumes). When I first thought about making them, I thought that using flaxseeds would make sense. It would have made sense if I were still Sefardic (as I was before I got married. My husband holds the Ashkenazi trump card.) Unfortunately, if I want it to be something that the whole family can eat, it also can’t have needs to flaxseed and kitniyot free.

I started trying to figure out what I could use to fluff matzah balls up and keep them together. Eggs are a very important part of the original recipe. By adding baking soda and potato starch I was able to come pretty close t the original. They are more delicate, but they taste the same.

If you don’t take the balls out of the soup, they will fall apart. Taking them out gives them a chance to get firm. Once they have firmed up, you can put them back in the soup without any fears.

I actually figured out the part about taking them out to let them harden by accident. In one of my attempts, I decided to get rid of a batch because they were falling apart. They tasted good, so I just put them on the side to try to figure out what to do with them. When I had a chance to get back to them, they were the perfect consistency. I love a story with a happy ending.

While testing out this recipe, on one of the rounds I used olive oil. I personally feel that olive oil has too strong a flavor. I use canola oil, but any light oil should do.

I wish everyone a very happy and healthy Passover.

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