Description

Savor a comforting bowl of this reimagined dumpling soup, a delightful twist on a classic. At its heart is a deeply flavorful chicken broth, patiently crafted by simmering chicken pieces until they yield a rich, aromatic stock. This golden elixir forms the base for tender vegetables, creating a symphony of textures and tastes.

Rutabaga, celery, and onion mingle harmoniously in the broth, each contributing its unique sweetness and subtle earthiness. These vegetables are carefully simmered until they reach the perfect tenderness, complementing the savory chicken essence. Instead of traditional wheat-based dumplings, this recipe features light and airy spheres crafted from ground almonds.

These delicate dumplings, bound with egg and a touch of fat, offer a satisfying chewiness that perfectly contrasts the smoothness of the broth and the soft vegetables. Seasoned with a blend of herbs and spices, they add a layer of complexity that elevates the entire dish. The result is a nourishing and deeply satisfying soup, perfect for a cool evening or any time you crave a taste of tradition with a modern twist.

The broth is rich and soothing, the vegetables offer a gentle sweetness, and the dumplings provide a delightful textural counterpoint. A drizzle of olive oil adds a final touch of richness, enhancing the overall flavor profile. If you desire, feel free to use rendered chicken fat, to enhance both flavor and mouthfeel to soften the vegetables.

Whether you're seeking a lighter alternative or simply a new way to enjoy a beloved classic, this dumpling soup is sure to please. It's a heartwarming and flavorful experience that nourishes both body and soul.

Preparation Time

Prep Time

20 min

Cook Time

1 h 55 min

Total Time

2 h 15 min

Nutrition Information

Per 1 bowl serving

Calories

250 Kcal

Carbs

15 g

Fiber

4 g

Sugar

5 g

Protein

25 g

Fats

10 g

Saturated Fats 2 g

Unsaturated Fats 6 g

Cholestrol 75 mg

Sodium 800 mg

Potassium 300 mg

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Name: Low Carb Passover Matzo Ball Soup
Prep time: 20 min
Cook time: PTNaNHNaNM
Total time: PTNaNHNaNM
Yield: 1 bowl
Cuisine: Lunch
Ingredients: 3 wing Chicken wing; 2 medium Chicken thigh with skin; 2 medium Raw egg; 2 tablespoon Extra virgin olive oil; 2 medium - stalk - 7 1/2" to 8" long Celery; 2 tablespoon Parsley; 1.25 cup, ground Almonds, raw; 1 cup Rutabaga, raw; 1 teaspoon Lemon juice; 0.5 teaspoon Garlic powder; 0.5 teaspoon Salt, sea salt; 0.5 small Red onion; 0.25 teaspoon Baking soda; 0.13 teaspoon Black pepper

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Ingredients

Chicken wing

3 wing

Chicken thigh with skin

2 medium

Raw egg

2 medium

Extra virgin olive oil

2 tablespoon

Celery

2 medium - stalk - 7 1/2" to 8" long

Parsley

2 tablespoon

Almonds, raw

1.25 cup, ground

Rutabaga, raw

1 cup

Lemon juice

1 teaspoon

10.

Garlic powder

0.5 teaspoon

11.

Salt, sea salt

0.5 teaspoon

12.

Red onion

0.5 small

13.

Baking soda

0.25 teaspoon

14.

Black pepper

0.13 teaspoon

Instructions

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.

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.

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.

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.

Return the broth to the saucepan and bring to a boil. Remove the dumpling mixture from the fridge. Divide into four even-sized portions and roll each portion into a ball. Carefully lower the dumplings into the saucepan and reduce to a simmer. Simmer for 15 minutes until the dumplings are plump.

Return the cooked chicken pieces to the saucepan and simmer for five minutes more until hot through. Divide the soup between individual serving bowls. Top each bowl with chopped fresh parsley to serve.

Low Carb Passover Matzo Ball Soup Recipe