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    You are in: Home / Recipes / Light and Fluffy Chicken "Matzoh" Balls -- Wheatless Recipe
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    Light and Fluffy Chicken "Matzoh" Balls -- Wheatless

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Mirj's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix the chicken breast, almonds, chives, sugar, salt and eggs.
    2. 2
      Add just enough water to form a very stiff batter (you will need to shape the"matzoh" balls from this batter).
    3. 3
      Boil the 5 cups of water with the chicken soup powder.
    4. 4
      As the water furiously boils, form balls from the batter and drop them into the soup.
    5. 5
      They will sink to the bottom and then rise to the top.
    6. 6
      Don't make the balls too large, they will really grow once they hit the soup.
    7. 7
      Cook for about 15 minutes.
    8. 8
      Serve in your favorite soup.

    Ratings & Reviews:

    • on April 05, 2007

      25

      This was okay. Maybe I needed to eat real matzoh balls first for comparison. The balls did puff up nicely.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Light and Fluffy Chicken "Matzoh" Balls -- Wheatless

    Serving Size: 1 (252 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 333.5
     
    Calories from Fat 213
    64%
    Total Fat 23.7 g
    36%
    Saturated Fat 3.6 g
    18%
    Cholesterol 142.5 mg
    47%
    Sodium 1403.8 mg
    58%
    Total Carbohydrate 10.9 g
    3%
    Dietary Fiber 3.2 g
    13%
    Sugars 5.7 g
    22%
    Protein 22.1 g
    44%

    The following items or measurements are not included:

    chives

    chicken soup powder

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