KathyV Posted August 2, 2015 Share Posted August 2, 2015 I am making a chicken soup form "Bowls of Love" and it has "Matzo" Balls. The ingredients are: 4 eggs 2 TBS Chicken Fat (or olive oi) 3 cup's almond flour 2tsp. sea salt, pepper and parsley. Even though it is all compliant, but would the small balls in the soup be ok ? No problem omitting them, but it sounds like a good addition. Thanks Link to comment Share on other sites More sharing options...
jmcbn Posted August 2, 2015 Share Posted August 2, 2015 Using almond flour to bind together the ingredients to make the balls is fine. Using almond flour to recreate baked goods is not.Enjoy your soup! Link to comment Share on other sites More sharing options...
CaGirl Posted August 2, 2015 Share Posted August 2, 2015 So your saying doughy goodness is ok in a soup? but not in the shape of a (scone)? I understand the rules about paleo baked goods, but I'd say Matzo balls fit into the same category.. Link to comment Share on other sites More sharing options...
jmcbn Posted August 2, 2015 Share Posted August 2, 2015 It's all about context. Personally I wouldn't think there'd be anything 'doughy goodness-like' about these, given that they're made with chicken fat & parsley. I'm assuming they're more of a soggy dumpling type thing although I could be wrong given that I haven't actually read the recipe, although I have googled a bit.Let's say the jury's out until one/some of the other mods gives their opinion. Link to comment Share on other sites More sharing options...
SpunkyBug Posted August 2, 2015 Share Posted August 2, 2015 3 cups of almond flour sounds more like a main ingredient than a binding agent. Link to comment Share on other sites More sharing options...
missmary Posted August 2, 2015 Share Posted August 2, 2015 Yeah, sorry but I would not include "matzo balls" during a whole30. These are dumplings/bread. If they were chicken meatballs bound with a little almond flour that would be a different story. Maybe that is worth a try? Link to comment Share on other sites More sharing options...
KathyV Posted August 2, 2015 Author Share Posted August 2, 2015 I am enjoying the soup right now, without the balls. After reading jmcbn's answer I thought I was clear for take-off, then I continued to read each respones, and missmary, you are right. But the making meatballs sound like a good idea for soups or even put them in broths. The soup already has 4lb whole chicken shredded into it. Best part? I have a nice carcass for broth! Thanks everyone for your input, always appreciated. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.