Saturday, October 19, 2013

My low-carb Mock Matzo Balls are fluffy little beauties in your favorite soup.

On October 13 I posted a simple little recipe for easy low-carb dumplings that you can cook in a pot of soup or stew. After a brief period of intense experimentation in the Howdygram test kitchen I’d like to announce a recipe revision, as shown below.
  • 3 cups CarbQuik low-carb baking mix
  • ½ cup zero-carb heavy cream
  • ½ cup water
  • 3 extra large eggs, beaten
Blend all ingredients in a big bowl until you have a nice soft dough. Add a little extra water one tablespoon at a time if the dough is too dry. Drop dough by spoonfuls onto simmering soup (or stew). Cook for 10 minutes uncovered and then 10 minutes tightly covered. No peeking, okay?

This revised recipe includes an additional cup of CarbQuik ... but it’s eggs that are the new ingredient here. Why add eggs? Because the dumplings hold together better and actually look and taste more like genuine matzo balls. Seriously, people ... LOW-CARB MATZO BALLS! Glorioski!
Chicken soup with Marcy’s Mock Matzo Balls will be on the menu today at Howdygram headquarters. I’d invite you for dinner except I already know in advance there won’t be enough. Thank you for reading this.

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