I can’t take credit for this wonderful discovery—only for knowing the ingenious cook, Connie Margolin, who gave me the formula for un-matzo balls several years ago. I’m told it’s inspired by a recipe from Jewish Holiday Kitchen by Joan Nathan. I’ve made a few of my own changes and I make a double or triple batch as they disappear before the meal is over. Use this recipe for dumplings, too.
1. Beat the eggs with the chicken fat in a large bowl. In a separate bowl, combine the potato flakes, potato starch, salt, baking soda, xanthan gum, and cinnamon and add to the egg mixture. Add 1/4 cup of chicken broth and chill for 20 to 30 minutes.
2. Using wet hands, shape the matzo mixture into 1-inch balls and steam on a steaming ring in a wok. Allow the balls to steam, covered, for about 20 minutes.
3. Bring 4 cups of chicken broth to a simmer in a large saucepan fitted with a lid. Add the carrots and simmer until fork tender. Add the matzo balls and heat. Serve one or two matzo balls with some broth and a spoonful of carrots.
Cook's Note: If starting with homemade chicken soup, scoop the fat from the top of the chilled soup.