Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings

• 1/4 cup finely ground almond meal
• 1/4 cup potato starch
• 1 tablespoon flax seed meal (finely ground flax seeds)
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon minced fresh dill
• 1 1 tablespoon vegetable oil or 1 tablespoon softened margarine

1. Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
2. Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
3. Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
4. For Vegetarian do not use Chicken fat.

ground almond meal, potato starch, flax seed meal, egg, salt, white pepper, dill, vegetable oil

Taken from www.food.com/recipe/gluten-free-matzo-balls-kneidlach-passover-soup-dumplings-219039 (may not work)