MINIATURE 'NOTSA' BALLS
(CHICKEN KNEIDLACH)
These low-carb chicken kneidlach (matzo balls) are a luscious alternative to regular matzo balls. For people who aren't able to use matzo meal, these can be made with ground almonds, making them gluten-free.
Yield: 2 dozen miniatures
Ingredients
• 1 medium onion, cut into chunks
• 1 stalk celery, cut into chunks
• 2 tablespoons fresh dillweed
• 1 pound (500 g) lean ground chicken or turkey*
• 1 large egg
• 1 tablespoon vegetable or olive oil
• 3 tablespoons matzo meal (or ground almonds)
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons club soda or cold water
• 10 cups salted water
Directions
In a food processor using the steel blade, process the onion, celery, and dill until minced, about 10 seconds. Add the ground chicken, egg, oil, matzo meal or almonds, salt, pepper, and club soda; process just until mixed. Transfer to a bowl, cover, and chill for 20 to 30 minutes.
In a large pot, bring the salted water to a boil. Wet your hands and shape the mixture into walnut-sized balls. Drop into boiling water, cover tightly, and simmer for 20 to 25 minutes or until cooked through. Using a slotted spoon, carefully remove the balls from the water and transfer to bowls of hot chicken soup or vegetable broth.
Keeps for up to 2 days in the refrigerator; reheats well. Freezes well for up to 3 months.
* Grind It Right
Ground chicken usually contains dark meat, increasing the fat content. Ask your butcher to grind skinless, trimmed chicken breasts. You can also grind them yourself in a food processor. Cut 1 pound (500 g) chilled boneless, skinless chicken breasts into 1-inch chunks; process 15 to 20 seconds, until minced.
Nutrition Notes
39 calories each, 1.4 g carbohydrate, 0.1 g fiber, 3 g protein, 2.3 g fat (0.6 g saturated), 21 mg cholesterol, 65 mg sodium, 17 mg potassium, 0 mg iron, 3 mg calcium
With ground almonds, each ball contains 40 calories, 0.7 grams carbohydrate, and 2.6 g fat.
Recipes from NORENE'S HEALTHY KITCHEN by Norene Gilletz
(Whitecap; August 2007; $34.95/paperback; ISBN-13: 978-1-55285-802-8)
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