- 36 ounces (1 L) water or chicken broth, 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 or avocado oil
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 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.
- 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.
- 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.
- 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!
Makes: 6–8 servings