Potatoes are the secret ingredient that makes these matzo balls completely grain-free.
- 4 1/2 cups water or chicken broth, plus more broth for serving soup
- 1 pound Yukon gold or red bliss potatoes, peeled and sliced
- 2 eggs
- 1/2 cup potato starch
- 1 tablespoon olive oil, schmaltz, or avocado oil
- 1 tablespoon fresh minced dill
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- In large stock pot, bring water and potatoes to a boil. Cook for 20 minutes, or until tender. Turn off the heat and remove potatoes, reserving the water in the pot, and allow them to cool for about 10 minutes.
- Meanwhile, in medium bowl, whisk together eggs, potato starch, olive oil, dill, salt, black pepper and onion powder. Once potatoes have cooled, mash into the egg mixture until ingredients are well incorporated.
- Bring the pot of water back up to a simmer. Roll dough into matzo balls with your hands, or use a small cookie scoop with a lever. Drop matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup.
- Adapted with permission from The New Yiddish Kitchen by Simone Miller and Jennifer Robins (Page Street Publishing Co., 2016)