I had so much fun making these matzo balls from The New Yiddish Kitchen cookbook!

Just in time for passover.

The first time I had matzo balls a few years ago, I fell in love with them immediately so when I learned that Simone Miller from Zenbelly and Jennifer Robins from Predominantly Paleo have written a new cookbook filled with tons of delicious homemade Jewish recipes, my thoughts immediately went to – Matzo balls !

I enjoy the recipe so much and had to take a few photos here !

Matzo Balls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The book is HUGE and filled with tons of mouth-watering recipes. The instructions are clear and very well-written. What a great way to enjoy Jewish cuisine and learn about Jewish culture.

You can find it on Amazon, Barnes & Noble, and Indiebound.

Yiddish Kitchen

 

 

 

 

 

 

 

 

 

 

Be sure to check out the book and follow the recipe below to make your own delicious Paleo Matzo Balls!

Matzo Balls

Matzo Balls (Sweet Potato Kneidlach)
 
Prep time
Cook time
Total time
 
Recipe written by Simone Miller and Jennifer Robins from The New Yiddish Kitchen
Author:
Recipe type: Lunch, Dinner, Soup
Cuisine: Jewish
Serves: 6-8 servings
Ingredients
  • 36 ounces (1 L) water or Chicken Broth (page 27 or 28), for boiling the potatoes and matzo balls
  • 1 pound (450 g) Japanese sweet potato (about 2 medium), peeled and sliced
  • 2 eggs
  • ¼ cup (24 g) potato starch
  • ¼ cup (24 g) tapioca starch
  • 1 tablespoon (15 g) coconut flour
  • 2 tablespoons (30 ml) olive oil, Schmaltz (page 235) or avocado oil
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
Instructions
  1. Combine the water or broth and sliced sweet potatoes in a large stock pot and bring to a boil. Cook for 20 minutes, or until tender. Turn off the heat, remove the potatoes and allow them to cool for 10 minutes or so. Reserve the water in the pot—you’ll use it to cook the matzo balls.
  2. While the potatoes are cooling, whisk together the eggs, potato starch, tapioca starch, coconut flour, olive oil, salt, garlic powder and onion powder. Once the potatoes have cooled off a bit, mash them into the egg mixture, making sure everything is well incorporated.
  3. Bring the pot of water back up to a simmer. To make the matzo balls, you can either roll them into balls, about a heaping tablespoon each, or you can scoop the dough with a small cookie scoop with a lever.
  4. Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup. See page 24 for our tips on how to build the perfect bowl!
Matzo Balls (Potato Kneidlach)
 
Prep time
Cook time
Total time
 
Recipe written by Simone Miller and Jennifer Robins from The New Yiddish Kitchen
Author:
Recipe type: Lunch, Dinner, Soup
Cuisine: Jewish
Serves: 6-8 servings
Ingredients
  • 36 ounces (1 L) water or Chicken Broth (page 27 or 28), for boiling the potatoes and matzo balls
  • 1 pound (450 g) Yukon gold or red bliss potatoes (about 2 large), peeled and sliced
  • 2 eggs
  • ½ cup (50 g) potato starch
  • 1 tablespoon (15 ml) olive oil, Schmaltz (page 235) or avocado oil
  • 1 tablespoon (10 g) fresh minced dill (or ½ tablespoon dried)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
Instructions
  1. Combine the water or broth and sliced potatoes in a large stock pot and bring to a boil. Cook for 20 minutes, or until tender. Turn off the heat, remove the potatoes and allow them to cool for 10 minutes or so. Reserve the water in the pot—you’ll use it to cook the matzo balls.
  2. While the potatoes are cooling, whisk together the eggs, potato starch, olive oil, dill, salt, black pepper and onion powder. Once the potatoes have cooled off a bit, mash them into the egg mixture, making sure everything is well incorporated.
  3. Bring the pot of water back up to a simmer. To make the matzo balls, you can either roll them into balls with your hands, about a heaping tablespoon each, or you can scoop the dough with a small cookie scoop with a lever. Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup. See page 24 for our tips on how to build the perfect bowl!

Make these for dinner !

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