Directions:
For the matzah meal:
To a food processor, add 6-8 sheets of homemade teff matzah. Pulse 10-12 times, then let the machine run for 1 minute, or until the matzah is finely crumbled into rough breadcrumb-sized pieces (they don’t need to be uniform). Alternatively, you can use a blender.
Measure out 1½ cups of homemade matzah meal for the matzah balls.
For the matzah balls:
In a bowl, combine the matzah meal and salt.
Add the eggs, oil, seltzer, and chopped herbs to the matzah meal. Mix until just combined. The batter may look loose and wet at first, but it will firm up as it chills.
Refrigerate your matzah ball batter for at least 1 hour (or overnight). Do not skip this step– the batter needs time to absorb the liquid and thicken.
Once chilled, bring a large pot of water to a boil. While the water is heating up, form your batter into matzah balls; scoop 1 tablespoon of batter and roll it into a ball. If your batter is sticking to your hands, lightly coat them with a little oil as you roll out the matzah balls.
Once the water has come to a boil, gently add the formed matzah balls to the pot. Lower the heat to a simmer, cover the pot, and let the matzah balls simmer for 35-40 minutes, or until they double in size and become very fluffy. To test for doneness, remove one ball and cut it in half, if the center has a dry spot, continue to simmer for 5-10 more minutes until fully cooked through.
Add the matzah balls to your favorite chicken or veggie soup and serve garnished with more fresh herbs.
Storage: Keep matzah balls in the cooking liquid or broth for up to 2 days, reheating gently.
Note: This recipe works best with homemade teff matzah, but you can substitute store-bought gluten-free matzah meal.
For the matzah meal:
6-8 sheets of teff matzah*
For the matzah balls:
1½ cups finely crushed matzah
1 tsp sea salt
½ tsp baking soda
4 large eggs, beaten
¼ cup oil (avocado, olive or your preferred oil)
¼ cup plain seltzer water
1 Tbsp chopped dill
1 Tbsp chopped parsley (optional)
Food processor or blender
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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of teff recipes from breakfasts to desserts.
