These dilly gluten-free matzo balls are light, fluffy and flavorful despite not using baking powder (the schmalz is optional too if you are keeping them vegetarian!). They easily come together from meal or whole blitzed matzo, and can be boiled in advance before making their grand appearance in your Passover chicken soup bowls! Wet hands help when forming the balls (it’s not unlike meatballs) since the mixture is sticky. They don’t have to be uniform or precise – this is the beauty of h...
