I wanted to replicate avlegomono (Greek lemon and rice soup), but wanted something a little more filling this week, and thought ‘why not add those flavors to matzoh balls??’Seeing how it is summer, I really didn’t feel up to making matzoh just so I could make matzoh balls, so I experimented with gluten free rice cereal. This recipe was the result. These “matzoh” balls were literally bursting with flavor. Best of all, they didn’t require baking any matzoh, but they still tasted and looked authentic. I served them to my family with some easy-peasy crock pot chicken soup, for a very filling meal that didn’t take much effort at all. The lemon helped keep our soup refreshing on a hot summer evening, and would be great for freshening up a winter broth. This recipe makes abotu 24 matzoh balls
1 cup crushed/ground gluten free rice or corn cereal
2 Tbsp Better Batter Gluten Free Flour
1/4 c vegetable oil
4 eggs, beaten
zest of one lemon
juice of one lemon
1 tsp salt
1/4 tsp pepper
1/8 tsp ginger
Combine all ingredients in a bowl. Cover and refrigerate for at least 20 minutes. Mixture will thicken.
Heat 12 cups of water to a simmer. Drop rounded tablespoons of mixture into the water (use a cookie scoop or roll with moistened hands into small balls). Cover and simmer for 15-20 minutes.
Serve hot. You may store these in water for up to a week in the fridge, tightly covered.