Soft Matzah Recipe

Low Carb Passover Matzo Ball Soup Carb Manager

WEBSet to one side. Strain the broth through a fine-mesh sieve into a bowl. Pick the cooked chicken meat from the bones. Discard the bones and skin. …

1. Add the chicken thighs and wings to a large stockpot/Dutch oven. Cover the chicken with water by three inches. Bring the water up to a boil. Reduce to a simmer and loosely cover. Simmer for an hour and a half while you prepare the remaining ingredients.
2. While the chicken is simmering, add the ground almonds to a bowl. Add a good pinch of salt and pepper, the baking soda, garlic powder and lemon juice. Beat the eggs in a separate bowl. Pour the beaten egg into the bowl with the dry ingredients and mix well to combine.
3. Add a tablespoon of the olive oil to the almond and egg mixture. Mix well to combine. The mixture should be a thick paste-like consistency. Cover the mixture and refrigerate until the broth is ready.
4. Once the chicken has finished simmering, carefully remove the thighs and wings from the pan. Set to one side. Strain the broth through a fine-mesh sieve into a bowl. Pick the cooked chicken meat from the bones. Discard the bones and skin. Set the meat aside with the broth. Dice the rutabaga into half-inch chunks, roughly dice the celery and finely dice the onion. Add a tablespoon of olive oil to the stockpot. Add the celery, rutabaga and onion. Sweat over a medium heat for 4-5 minutes.

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