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Paleo Matzo Balls Recipe

Name: Matzo Balls (Sweet Potato Kneidlach)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Jewish
Ingredients: 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

Louise | March 29

Paleo Matzo Balls Recipe Paleo Sweet Potato Recipes #Paleo #SweetPotato #recipes https://paleoflourish.com/paleo-sweet-potato-recipes/

These Matzo balls come in 2 versions – Sweet Potato Kneidlach and Potato Kneidlach. These recipes are from The New Yiddish Kitchen by Jennifer Robins and Simone Miller.

For many Jewish and non-Jewish folks, going Paleo might have meant giving up Matzo balls (as well as tons of other foods) for good. But here’s Jennifer and Simone to the rescue. Now you can enjoy Passover without worrying about what’s for dinner.

If you enjoy this recipe, please check out their other guest post, Paleo Savory Sautéed Veggie Kugel Recipe, as well as their new book:

Paleo Matzo Balls Recipe #paleo #recipes #glutenfree https://www.paleoflourish.com/paleo-matzo-balls-recipe

Matzo Balls (Sweet Potato Kneidlach)

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 20 small dumplings 1x
Category: Entree
Cuisine: Jewish

Print Recipe

Ingredients

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

Instructions

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!

Notes

Makes: 6–8 servings

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