Gluten Free Matzo Balls

This recipe came from Zenbelly.com. We have made it in since 2022 and it is really good.

It makes about 20 Floaty Matzo Balls

Ingredients:

• 3 Large Eggs
• 2 Tablespoon Extra Virgin Olive Oil
• 3/4 cup Garbanzo Bean Flour (aka Chickpea)
• 3/4 cup Almond Flour
• 1/2 teaspoon baking soda
• 1 tablespoon Minced Fresh Dill

Instructions:

1. In a medium bowl whisk together the eggs and oil until well beaten.
2. Mix the flours and baking soda together in a separate bowl
3. Stir in the flour mix into the egg mix. Mix well.
4. Cover and refrigerate at least 2 hours, preferably overnight.
5. Bring a large pot of water to a boil and add a couple of pinches of salt. Using wet hands form the dough into balls about 1 tablespoon each (I use two spoons and don't touch the dough). Drop them into boiling water. Once they're all there, gently lift any that are stuck to the bottom of the pan (it should rise to the top), and reduce the heat to simmering. Simmer for 25-30 minutes. You'll know they are done when they are a consistent color.
6. At this point you can refigerate to serve later, or drop them into a broth (veggie or chicken) and serve them. If you heat them up later you might do it in water and transfer it to broth hen they are heated.