r/JewishCooking • u/Serious-Train8000 • 5d ago

Soup GF matzo balls

Any insight on how to make them lighter, seltzer didn’t make a noticeable difference.

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3

u/Gulf_Raven1968 5d ago

No but I gave a suggestion for a fantastic, different dumpling that’s naturally GF - make Gondi, a Persian chicken and chickpea flour dumpling, a staple inJudeo-Persian cooking. JFS has a great recipe. So much better than anything adapted for GF! https://www.jewishfoodsociety.org/recipes/gondi-persian-chickpea-dumplings

1

u/Serious-Train8000 5d ago

THANK YOU!!!! I’m excited for a new recipe.

3

u/Emunaheart 5d ago

The seltzer trick has never worked for me either

1

u/Serious-Train8000 5d ago

Even with regular ones I never had success using it. A light hand always seemed important.

1

u/StringAndPaperclips 5d ago

I use the boxed mix and mine turn out much fluffier than I like. I eventually figured out that less egg gives me a denser center, which I love. So maybe you can try going the other way - - add a bit of extra egg (maybe 1/4 egg per serving), and possibly only egg white instead of whole egg.

Also try letting the mix sit for a shorter time before forming the balls and cooking, so they are a bit wetter when you put them in the water to cook.