So, I’ve been making comics, and doing crafts, but haven’t felt like blogging.
I’m going to try to change that.
One big change, is I’ve stopped eating wheat, and I’ve been adjusting a lot of old recipes into wheat-free versions, and learning new things too.
Here is my version of Matzo ball soup, without wheat (without regular Matzo) i.e. Gluten Free!
6 large carrots, peeled and chopped into your preferred size, or a bag of baby carrots, your choice.
1/2 cup parsley leaves
2 cloves garlic
5-6 chicken thighs (or your preferred chicken parts, with bone and skin)
1 tsp basil
1 tsp powdered ginger (or a small piece of skinned fresh, but it’s hard to fish out later, and too strong to leave in)
2 tsp salt
In a large stock pot, fill about 2/3 with water, this should be roughly 64 oz of water, perhaps a little more.
Wash all the veggies and the chicken, remove the skin of the chicken (leave the bones), and put it in the water, and turn the stove on medium high.
I don’t like celery much, so I cut the root end off and cut all the stalks in half and dump it in, except the small pieces, which I chop up finely.
Peel the onion, put it in whole, unless you like onion pieces, then chop it up.
de-stem and chop your parsley leaves and add them.
peel your garlic and chop it up
add carrots in your preferred method.
These should cook at medium high for about 30 minutes, in the meantime..
Put the chicken skins in a pan and fry them until they are thoroughly crispy, and add a little salt. When cool, break into small pieces, and don’t throw out the chicken fat yet.
2 c. almond meal
3-4 eggs (watch how well 3 mix, they need to be mushy, but firm enough to make a ball, if it’s too thick your balls will be very dense)
1 tbsp chicken fat
1 tsp salt
small pieces of chicken skins
Combine the almond meal in a bowl with the salt, then add the chicken fat and eggs, mix very well, and add the 4th egg if needed. Wet your hands with water, and they should stick to your hands less, form matzo balls. This recipe should make roughly 12-15 matzo balls about golf ball sized, and when cooked they will nearly double in size. Inside each ball, place a small piece of crispy chicken skin. (The skin provides a LOT of flavor, and need not be bigger than a green pea).
Discard the rest of the chicken skin and fat, unless you have another purpose for it. Place matzo balls in fridge for 20 minutes.
When the soup has been cooking 30 minutes, turn heat down to a simmer, cook for 15 more minutes, then remove the chicken, carrots, celery and onion (also ginger, if you used real ginger). On a plate or in a bowl, cool vegetables. De-bone chicken and cut into pieces. Turn heat back up to medium high on the soup, and add matzo balls.
Matzo Balls should boil in the soup for 30-40 minutes, or until they start popping to the surface, although you may need to cut one and see if the middle is cooked.
When they are done, put the carrots and chicken back in the soup (and the amount of celery and onion you wish, I usually discard most of them). Cook the soup with all ingredients for another 10 minutes and then you’re done! Enjoy!