Fody Low FODMAP Matzah Ball Soup

We use gluten-free, low FODMAP matzah for these matzah balls. Please note that these types of matzah are not necessarily appropriate for seders.

I have found that gluten-free matzah balls have a lovely texture immediately after they are made, but that they firm up tremendously upon standing. Plan accordingly and serve your soup as soon as the matzah balls are ready.

We like using club soda in our low FODMAP matzah ball mixture, but it is a very small amount and if you don’t have it, or don’t want to open a bottle, simply use water.

About 2 hours before serving, make the matzah ball mixture: whisk the eggs very well in a medium sized mixing bowl. Add the matzah meal, oil, water or club soda and salt and stir together very well. The mixture will appear loose. Cover with plastic wrap and refrigerate for 2 hours to firm up.

Bring a large pot of salted water to a boil. Meanwhile, roll approximately 2 tablespoon sized portions of the matzah ball mixture into balls use very wet hands. Simmer the matzah balls for about 20 minutes. They will swell up and firm up.

Meanwhile, whisk together the water and Fody Low FODMAP Chicken Soup Base together in a stock pot and bring to simmer over medium heat, whisking well to dissolve base. Once it is dissolved, add the carrots, parsnips and shredded chicken and simmer for a few minutes until the vegetables are tender. Ladle soup into bowls and garnish with fresh parsley. Serve immediately.