Homemade Gluten-Free Matzo Ball Soup

Ingredients

For the soup:

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 yellow onion, diced

• 3 carrots, sliced

• 3 stalks of celery, thinly sliced

• 6 cups Kettle & Fire Broth

• 2 cups water

• Sea salt and pepper, for taste

For the Matzo Balls:

• 1/2 cup cassava flour

• 3 eggs

• 1 tablespoon avocado oil or olive oil

• 1/4 teaspoon sea salt

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1 tablespoon minced fresh dill, optional

The matzo ball recipe section yields about 6 to 8 balls. For more, double to triple the recipe.

Directions

1. In a large pot, heat the oil. Sautee the garlic and onion, until the onion is translucent.

2. Add in the carrots and celery, and cook for about 5 minutes before adding in the broth and water.

3. Season with salt and pepper. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.

4. While the soup is simmering, make the matzo ball dough - In a bowl, mix together all the ingredients until they start to form a dough.

5. Begin separating the dough into about a 1 tablespoon-sized ball, about the size of a ping pong ball. I used a small cookie scoop to accomplish this step.

6. Drop the balls into the broth and cook until they float to the surface. After all the matzo balls surface, simmer for another 5 minutes before cutting the heat and serving!