GLUTEN-FREE MATZAH BALLS

GLUTEN-FREE MATZAH BALLS image

Yield 16 Matzah Balls

Number Of Ingredients 6

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6 large eggs
6 Tablespoons chicken fat or margarine
2 tsp salt
1/2 teaspoon xantham gum (optional, but helpful)
2 cups instant mashed potato flakes
4 tablespoons club soda

Steps:

1) Beat eggs and margarine/fat together (by hand is okay.) 2) Add salt and xantham gum to potatoes and mix with fingers to combine. 3) In 3 or 4 batches, add the potato flake mixture to the egg mixture, combining well each time. 4) Add the club soda, mix well and chill for 20-30 minutes. 5) Wet your hands and form the mixture into balls about the size of a walnut (they puff up a lot while cooking.) 6) Cook in simmering soup/broth/hot water for 20 minutes. NOTES: I used "chicken-flavored" instant mashed potatoes to give them even more of a chicken soup kick! If you like heavier matzah balls, substitute 4 tablespoons of broth or water for the club soda.