Matzo Ball Soup

Prep Time: 20 min | Cook Time: 60 min | Yield: 10 servings

Ingredients

Matzo Balls

• 1½ c. gluten-free matzo meal
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. garlic powder
• ½ tsp. onion powder
• 4 room temperature eggs, beaten
• 3 c. vegetable broth

Soup

• 3 c. carrots, roughly chopped
• 1 c. celery, chopped
• 5 c. vegetable broth
• 1 tsp. black pepper
• 1 tsp. garlic powder
• ½ tsp. thyme
• ½ tsp. salt
• 1 packet of egg noodles

Directions

Matzo Balls

1. In a large bowl, combine matzo meal, baking powder, salt, pepper, garlic powder and onion powder.

2. Mix well, then add the eggs and stir well to combine.

3. To form the balls, scoop ¼ cup portions of the mixture and gently roll them into balls.

4. In a large pot, add the vegetable broth and simmer over medium-high heat.

5. Then, add the matzo balls and simmer for 30 minutes.

Soup

1. After 30 minutes, add the carrot and vegetable broth to the large pot.

2. Then, add the pepper, garlic powder, thyme, and salt.

3. Cover and simmer for 15 minutes, then add the chopped celery.

4. Simmer on low for 10 minutes, then add the egg noodles.

5. Stir to prevent the noodles from sticking together, about 3 minutes.

6. Remove from heat, garnish with fresh parsley and enjoy!