Mom's "Notzah Balls"

Dairy-free/Egg-free/Nut-free

These aren't really matzah balls, but they're kind of like matzah balls. If you have your eyes closed. And you haven't had a matzah ball in a really long time. And you can't eat egg.

After what seemed like an endless variety of substitutes and (what we thought were) clever ideas to replicate the fluffy dumpling-ness of an egg-laden matzah ball, all without success, our mom suddenly had an epiphany. Our mom's mother passed away when our mom was just a little girl, and just when we needed it most, a memory surfaced of yummy dumplings that our grandmother used to make way back when our mom was a youngster.

They're not quite matzah balls. Matzah balls are mixed, rolled into balls, then cooked in boiling water. These are mixed, and then not formed but cooked (like hot breakfast cereal) to the consistency of polenta, then cooled in a baking dish. Just before serving, cut them into circles or squares (we don't like to waste any, so we always go with squares) and add them to your warmed chicken broth.

For egg-eaters, the hardest part is choosing whether you want your soup with matzah balls, or with notzah "matzah balls."

We're not really versed, at all, on being gluten-free. But, if you wanted to give these a shot with gluten-free chicken broth and Cream of Rice (is Cream of Rice gluten-free?) it just might work.

Ingredients

• 1 yellow onion, chopped, about 3/4 cup
• Olive oil
• 4 cups chicken broth
  
• 1 cup Cream of Wheat, not instant
• Salt and pepper to taste
• Just a smidge of garlic powder - not garlic salt
  
• Chopped fresh herbs - we used dill and flat-leaf parsley
• Chicken base, to add chicken-y salty flavor if the broth and salt aren't enough
  

Method

1. Slowly saute the onion over low heat, until they're just barely starting to brown.
2. Meanwhile, bring the chicken broth to a boil.
3. Once the broth is boiling, whisk in the Cream of Wheat. Take care to make sure the Cream of Wheat doesn't clump up. That's no fun.
4. Cook the Cream of Wheat for 2 1/2 to 3 minutes. If you're using Cream of Rice, follow whatever cooking instructions are on the box.
5. Add the cooked onions and olive oil to the Cream of Wheat, then add the chicken base (if you're using it), the seasonings and any chopped fresh herbs you'd like. It's probably best to avoid the dried stuff here, although you might be able to add it to the broth as it warms.
6. Move the mixture to a rectangular baking dish - ours was 11 X 7 - then put it in the fridge to cool.
7. When you're ready to serve, cut into squares and add to hot chicken soup. Mmm, smells like Yom Tov.