Egg-Free Matzo Balls

Egg-Free Matzo Balls with Veggie Soup

For Passover: egg free and kitniyot free (no legumes).

Makes 24 matzo balls
1 serving = 3 to 4 matzo balls

• 2 cups matzo meal
• 6 tablespoons potato starch
• 1/2 cup light vegetable oil
• 2 cups water
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/4 teaspoon freshly ground black pepper
• Chopped fresh dill leaves, or dried dill weed, to taste
• Veggie Soup, for serving

Combine all ingredients in a bowl and mix well. Refrigerate at least 30 minutes.

Preheat oven to 350 degrees F. Lightly oil a baking sheet; set aside. Bring a pot of salted water to a boil.

With oiled hands, roll mixture into walnut-size balls and drop into boiling pot, 12 to a batch. Simmer very gently and do not disturb for 10 minutes or until balls float.

Using a slotted spoon, carefully remove matzo balls, drain well, and place on prepared baking sheet. Bake matzo balls 15 to 20 minutes to firm them up. If making ahead, refrigerate until ready to use. Warm in the microwave, or in the oven covered with foil.

To serve, place 3 or 4 matzo balls in a bowl, ladle soup over, and serve immediately.