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Matzo Ball Soup {almond flour}

April 6, 2010 by Erica 24 Comments

Chicken Dumpling Soup
It’s possible that I make the fastest chicken soup in the (North)west. It takes about 30 minutes. And I add matzo balls (which are like dumplings). This is truly comfort food.

I had a left-over roast chicken in the fridge with a good amount of white meat left on it. And the rest is history. I always treat chicken soup like stone soup. Throw in a bunch of sea salt, carrots, celery, peas, and other leftover veggies, and boil.

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Matzo Ball Soup {almond flour}

If you'd like, you can bake the matzo balls. They come out firmer and don't fall apart as easily when they are added to the soup. To bake them, Preheat your oven to 350°F, line a baking sheet with parchment paper or a non-stick mat. Make the dumplings according to step 1 and then scoop out 1 to 2 tablespoons of batter, roll into a ball and place each one on the baking sheet. Bake for 12 minutes or until they firm enough hold their shape.
Servings: 4 servings
Calories: 394kcal

Ingredients

Matzo Balls {grain free}

  • 2 cups almond flour or other nut flour
  • 1 teaspoon salt and pinch of pepper is optional
  • 2 large eggs
  • herbs thyme, dill, or a mixture of herbs

Chick Soup (from roasted chicken; makes about 8 servings)

  • roasted chicken remains bones, skin, or the whole thing
  • 8 cups water
  • dried or fresh herbs thyme or a mix of herbs
  • 6 carrots peeled and trimmed
  • 1 cup celery, diced
US Customary - Metric

Instructions

  • Make the dumplings by combining the eggs, salt, and almond flour, and mix until sticky and well-blended.
  • Shape into balls by rolling in your hands. Place in the fridge or freezer.
  • Add the chicken soup ingredients in a big pot, fill with about 4 to 6 cups of water and bring to a steady boil. Boil for 30 minutes.
  • When you have about 10 to 15 minutes left to boil the soup, take the dumplings out of the fridge and place them in the soup to boil along with the rest of the crowd.
  • Cook the soup and dumplings for about another 15 minutes.
  • Separate the soup from the chicken carcass. Break apart the chicken meat and add to the rest of the soup. Dispose of the chicken carcass, or as a reader suggests, freeze it to use for chicken stock.
  • Enjoy!

Nutrition

Calories: 394kcal | Carbohydrates: 22g | Protein: 16g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 718mg | Potassium: 393mg | Fiber: 9g | Sugar: 7g | Vitamin A: 15534IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 3mg
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Filed Under: Gluten-Free, Lactose Free, Low Sugar, Paleo, Soup, Specific Carbohydrate Diet (SCD) Tagged With: almond flour, chicken

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Reader Interactions

Comments

  1. Jaclyn Kissel

    March 13, 2018 at 11:14 am

    Do you think this would work with cutting the dumplings into squares instead of making balls?

    Reply
    • Erica

      March 13, 2018 at 5:13 pm

      They don’t have to be perfect. I’m not sure if they’ll keep the square shape but you can try.

      Reply
  2. Kira

    June 14, 2013 at 8:33 am

    Do you add any liquid to make the soup?

    Reply
    • Erica

      June 15, 2013 at 11:42 am

      yes, added to the ingredients 🙂

      Reply
  3. Erin

    February 11, 2013 at 5:21 pm

    Can the dumplings be made ahead of time?

    Reply
  4. Megan

    January 15, 2013 at 3:47 pm

    I made this last night and it was a success!!! I have 4 kids and it’s so difficult to get everyone to like something but you have done it! They all LOVED it. And it was so easy. Thank you.

    Reply
    • Erica

      January 15, 2013 at 4:22 pm

      Good to hear!

      Reply
  5. wendeth

    December 26, 2011 at 2:47 pm

    Have you made dumplings with any other flour….coconut perhaps. We are sticking to only almond and coconut and I wasn’t crazy about the almond dumplings. I’ve considered just trying it myself, but thought I’d see if there was an opinion on it.

    Reply
    • Erica

      December 26, 2011 at 2:55 pm

      Sorry – I haven’t tried another flour yet. Rice flour might be nice if you do that. Not sure about coconut flour.

      Reply
  6. JulieAnne Fleck

    October 22, 2011 at 11:20 am

    with the whole roasted chicken, should I take the skin off first, or would that help flavor it?

    Reply
    • Erica

      October 22, 2011 at 4:02 pm

      I would keep the skin on – it adds flavor, some fat (which holds the flavor well) and then you can remove the skin when it’s done.

      Reply
  7. Carol Canale

    October 9, 2011 at 12:45 pm

    Just made these dumplings with the last of my homegrown chives. They are WONDERFUL! Thank you for the recipe!

    Reply
  8. Erin

    March 21, 2011 at 2:28 pm

    I just finished making a big pot of chicken stew in the Crockpot. I’ve recently (less than a week ago) gone gluten free so instead of making noodles for it I thought I’d approximate my Mom’s chicken and dumplings minus the dumplings and loading veggies in instead. While the stew turned out great, turns out I really miss the dumplings. I’m going to try making a small batch of these dumplings tomorrow and cook them up in the soup I reheat! Thanks for the recipe!! I’m excited about these!

    Reply
    • Erica

      March 21, 2011 at 9:18 pm

      hope it works for you – seasoning the dumplings will go a long way as well.

      Reply
  9. Erica

    April 23, 2010 at 8:07 am

    Thanks Kitty. Good to know ;).

    Reply
  10. Kitty

    April 22, 2010 at 4:14 pm

    Erica, I love, love, LOVE your blog! Will you ever come out with a recipe book so we die-hard readers can collect all of them in one bound issue.
    Thanks!

    Reply
  11. Tina Marie Williams

    April 16, 2010 at 9:46 pm

    Erica, this looks so good that I’m going to make it right now! I just never thought of using my almond flour for the dumplings. What a great idea!

    Reply
  12. Erica

    April 13, 2010 at 1:52 pm

    Steve, I know what you mean about the word carcass. I couldn’t come up with something better… chicken remains? I duuno.

    Reply
    • Nancy

      November 19, 2012 at 7:20 pm

      Thank you thank you thank you! Can’t wait to try the

      Reply
  13. Steve

    April 12, 2010 at 2:16 pm

    THis looks great, I have been craving dumplings. One of my favorie things growing up was my mom’s beef stew with dumplings. Being a frugal mother of 5, she wouldn’t let any leftover dumpling dough go to waste, so she would boil canned blueberries and add the leftover dumplings to that, and top with whipped cream for desert. One of my favorite meals. I’ll have to try this and possibly with a beef stew as well. Why does the word carcass make it sound less appealing? lol

    Reply
  14. Erica

    April 6, 2010 at 6:06 pm

    Tracee, LOL. I stand corrected: Yes, use that carcass for another round.

    Reply
  15. Gina

    April 6, 2010 at 12:42 pm

    Yum, this is on my “to make” list! I love chicken and dumplings, and thought I’d need to leave the dumplings out from now on. So excited to try this!

    Reply
  16. Karen

    April 6, 2010 at 10:53 am

    Oh My, what a lovely picture and I can’t wait to try this soup.

    Reply
  17. Tracee

    April 6, 2010 at 10:12 am

    I love dumplings, but haven’t had them in 2 years. This looks good!
    Oh, don’t dispose that chicken carcass–put it in the crockpot and make a light chicken broth with it.

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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