So it was recently Passover, which I secretly call Celiac Appreciation Week. Of course, the two don’t exactly overlap (I guess it depends on how strict your views are on what is and is not acceptable fare during that time period) but anywhoo, I always listen smugly to my friends who kvetch heartily about how hard it is to cut bread out of their diet for a WHOLE WEEK. Mmm-hmmm. Yes, it is hard. Try it for life. But as I’m sure you’ve all noticed, they’re making everything gluten-free these days. We even found gluten-free matzohs at our regular grocery store! Who knew? Now, to the purist, they are not acceptable Passover fare but I’m a celiac shiksa, what do you want?

Gluten-Free Matzoh Ball Soup

Gluten-Free Matzoh Ball Soup

Gluten-Free Matzoh-ball Soup

for the matzoh-balls:
1 (10.5 ounce) package gluten-free matzoh
1/4 cup butter, melted
3 eggs
salt and pepper to taste
1 tablespoons minced fresh parsley

if you’re making your own vegetable broth:
1/2 an onion
2 stalks celery, cut in half
2 carrots, cut in half
4 cloves garlic, whole
2 bay leaves
handful of parsley, whole
1 tsp peppercorns
salt to taste

for the soup:
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
4 cloves garlic

Make broth: Use your favorite gluten-free vegetable broth, or throw 1/2 an onion (quartered), 2 stalks celery (cut in half), 2 carrots (cut in half), a handful of fresh parsley, 4-5 cloves of garlic (peeled, but not crushed), 1 t. peppercorns, and 2 bay leaves into a large pot of boiling water. Let boil while you prepare the matzoh-ball batter and chop the soup ingredients.

Make the matzoh-balls: In a food processor, grind the gluten-free matzoh until a pebbly consistency. Pour in a large bowl and sprinkle with water until just moist (start with 1/4 c. and add tablespoon by tablespoon until just a teeny bit of dry crumbs remain). Salt & Pepper to taste. Add 3 eggs, parsley, and melted butter and mix well. Set aside.

Put it all togethuh: Strain the vegetable broth if you’re making your own, saving the liquid and discarding the large vegetable chunks and spices. Return liquid to your soup pot and add your diced celery, onion, carrot and parsley. Bring to a rolling boil. With your hands, form the matzoh-ball batter (mush? I don’t know if it really qualifies as “batter”) into small golfballs and drop them into the boiling broth. They will float relatively quickly. Let them boil for a few more minutes and serve. Makes many, many delightful matzoh-balls. Mmmm…