Light and Fluffy Chicken "Matzoh" Balls -- Wheatless
Added April 17, 2003 | Recipe #60066
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Prep Time:
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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.
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.
Ratings & Reviews:
This was okay. Maybe I needed to eat real matzoh balls first for comparison. The balls did puff up nicely.
0 people found this review Helpful.
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Nutritional Facts for Light and Fluffy Chicken "Matzoh" Balls -- Wheatless
Serving Size: 1 (253 g)
Servings Per Recipe: 12
Amount Per Serving
% Daily Value
Calories 316.5
Calories from Fat 182
57%
Total Fat 20.2 g
31%
Saturated Fat 2.4 g
12%
Cholesterol 141.0 mg
47%
Sodium 1414.9 mg
58%
Total Carbohydrate 10.3 g
3%
Dietary Fiber 3.5 g
14%
Sugars 5.8 g
23%
Protein 25.4 g
50%
The following items or measurements are not included:
chives
chicken soup powder
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