Flaxohball Soup!

[Arken]

I wanted to see what would happen if I made matzoh ball soup with flax meal instead of matzoh meal. The result was not matzoh balls but it's also not half-bad!

Ingredients:

2 cans chicken broth (I found 0 carb broth in Kroger- look for 'Clear Chicken Broth')
2 cans (use the broth can) water
2 eggs, lightly beaten
1 cup flax meal
1 tbsp shortning (I suppose you can also use lard, but I hate lard)
2 tsp salt
2 tsp garlic powder

Bring the broth and water to a boil. While it's boiling, mix the rest of the ingredients in a bowl thoroughly. It should be pretty paste-like. Once the water comes to a boil, form the mix into little balls about 1" diameter and drop it in the soup. You should be able to make about 8. Let it simmer for... well, as long as you like. It cooks in about two minutes, but the longer you let it soak up the soup, the more flavorful it will be.

with 2 carbs for the eggs and 4 net carbs for the flax meal (1 net carb per 2 tbsp, ~8 tbpsp in a cup), that comes out at six carbs or less than one per ball.

Let me know what you think.

[not2late]

Ya know, I was going to do a flaxoball recipe experiment because with colder weather approaching I wanted a drop dumpling for soups and stews.

Are these flaxoballs sinkers or floaters?

Thanks for the recipe!

[Arken]

Floaters. That's how you know they're fully cooked... but I do recommend waiting a while to let them soak up soup. The one I had like that was a lot better than the 'fresh' one.

[suzycheezcake]

i love to make matzoh (sp?) ball soup.
if you don't mind a couple of suggestions. i cook a whole chicken to get my stock so i can control the salt AND so i can collect the most important ingredient -- the 'schmaltz' -- the fat from the chicken that floats to the surface. i collect it and freeze it for when the urge hits me. the chicken fat helps the dumplings be extra light and rich.
it's also what the jewish mothers use
thanks for the great idea. i cook a lot of soup in the winter and eventually i would have been scratching my head over this one.