Do you have a successful recipe to make matzo balls?
Here is a recipe for gluten-free matzo balls (Kneidlach) you can try out:
1/4 cup finely ground almond meal
1/4 cup potato starch
1 Tbsp flax meal (finely ground flax seeds)
1/4 tsp salt
1/4 tsp ground white pepper
1 tsp minced fresh dill
1 Tbsp chicken fat, vegetable oil, or softened margarine
Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour. 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. Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.