this is a duplicate of a recipe I posted elsewhere, but man this is so good!

Today's Culinary Adventure: Gluten Free Matzoh Ball Soup

Oh, MAN, this turned out soooooo yummy! But it looks soooo ugly! I was going to post a picture, but decided I shouldn't (my first attempt at matzoh balls aren't at all photogenic) Oh, but they ARE TASTY!!!

They fell apart a bit when I cooked them. Next time I'll mash up the rice crackers finer, and shape the balls more firmly.

The Quasi-Recipe

Make a crock-pot of chicken soup.

While that's pretty much done and simmering happily, mash up a cup or two of rice crackers. (I used Trader Joe's Original Savory Mini-Thin crackers) Mash them up VERY fine! I don't have a food processor, so I put the crackers in a ziplock bag and crunched them over and over with the back of a wooden spoon.

Now you're ready to make Gluten Free Matzoh Ball Dough

1 egg
1 tblpspn olive oil
cracker meal

Stir the egg and olive oil until it is well mixed. Add cracker meal until you get a firm dough. Chill in the fridge for at least 1/2 hour.

Pull off a few cups of stock from your crock-pot of chicken soup. Enough to half-fill a saucepan. Get it simmering. Bring out your dough. Roll a tablespoon of dough into a ball. (like a ping-pong ball) Make it a firm ball, because every little air pocket is going to be a weak point when these critters cook! Do this until you are out of dough. Makes 6-8. Add all the balls to the simmering stock, cover, and simmer for 1/2 hour.

Add all the contents of your saucepan back to your crockpot.

Serve a couple matzoh balls to each bowl of soup.

(and you might want to double the recipe for matzoh balls, because this made barely enough for 3 or 4 bowls. and they're sooooo good! MMMMMmmmmMMM!)