Light and Fluffy Chicken Matzoh Balls -- Wheatless |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I found this really great recipe for wheatless matzoh balls in an Israeli cooking magazine. This is a great recipe for those of us who have allergies or other problems with wheat. Ingredients:
2 lbs finely ground chicken |
12 ounces finely ground almonds |
1 bunch chives, chopped |
1/4 cup sugar |
2 tablespoons salt |
5 eggs |
2 teaspoons baking powder |
1 cup water, as needed |
5 cups water |
3 tablespoons chicken soup powder |
Directions:
1. Mix the chicken breast, almonds, chives, sugar, salt and eggs.
2. Add just enough water to form a very stiff batter (you will need to shape the matzoh balls from this batter).
3. Boil the 5 cups of water with the chicken soup powder.
4. As the water furiously boils, form balls from the batter and drop them into the soup.
5. They will sink to the bottom and then rise to the top.
6. Don't make the balls too large, they will really grow once they hit the soup.
7. Cook for about 15 minutes.
8. Serve in your favorite soup.
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