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: 4servings
Calories: 394kcal
Ingredients
Matzo Balls {grain free}
2cupsalmond flouror other nut flour
1teaspoonsaltand pinch of pepper is optional
2largeeggs
herbsthyme, dill, or a mixture of herbs
Chick Soup (from roasted chicken; makes about 8 servings)
roasted chicken remainsbones, skin, or the whole thing
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.