Not-Quite Matzoh Ball Soup

8 servings (makes about 14

small matzoh balls)

These “matzoh” balls are gluten-free, made with ground chicken and almond flour. While it’s awkward to call them matzoh balls when they have no matzoh in them, they look just like the real deal, plus they are tasty and better for you.

Make Ahead: The “matzoh” balls can be made ahead and refrigerated in an airtight container, for up to 1 day.

For the matzoh balls

1 pound ground chicken 1⁄4 cup no-salt-added chicken broth 2 tablespoons ground almonds 1 tablespoon coconut flour

2 cloves garlic, crushed

1 large egg

1 tablespoon coconut oil 2 1⁄4 teaspoons kosher salt, plus more as needed 1⁄8 teaspoon white pepper

For the soup

One whole 4-pound chicken, cut into quarters (giblet packet removed)

1 large onion, quartered

2 carrots, scrubbed well and cut

crosswise in half

3 ribs celery, cut crosswise in half 2 cloves garlic

1 parsnip, peeled and cut in half 1 turnip, peeled and cut into

quarters

1 fennel bulb, quartered 1⁄2 cup sliced shiitake mushrooms (optional)

2 bay leaves

2 teaspoons kosher salt, plus more

as needed

8 cups water, plus more as needed 1 tablespoon black peppercorns 1⁄2 large bunch parsley 1⁄2 large bunch dill

For the “matzoh” balls: With your hands, mix together the ground chicken, broth, ground almonds, coconut flour, garlic, egg, oil, salt and pepper in a medium bowl. Cover with plastic wrap, and refrigerate for 2 hours and up to 1 day.

Wet your hands in cold water and shape the cold batter into 1

1⁄2-inch balls. Place the balls on a plate, cover and refrigerate until ready to serve.

For the soup: Put the chicken pieces in a large pot. Add the onion, carrots, celery, garlic, parsnip, turnip, fennel, mushrooms, if using, bay leaves and salt. Add the water and bring to a boil. (Add more water, if needed, to make sure the chicken and vegetables are fully submerged.) Use a large spoon to skim the scum off the top of the soup. Add the peppercorns; then cover the pot. Reduce the heat to low, and let the soup barely bubble at the edges, checking after 5 minutes and skimming off any additional scum. Add the parsley and dill, cover and let the soup barely bubble at the edges, about 2 hours. Let cool; then strain the soup through a large sieve, pressing on solids. Discard the vegetables and shred the chicken to add to the soup or use elsewhere. Taste and season with more salt and pepper, as needed.

When ready to serve, bring a large pot of salted water to a boil. Add the “matzoh” balls and reduce the heat, so the water is barely bubbling at the edges. Cook for about 8 minutes until the balls are no longer pink in the center (cut one in half to make sure). Ladle the soup into bowls; then follow with the “matzoh” balls and the chicken, if using.

Note: You can also make the soup in a pressure cooker. Place all of the soup ingredients in the pot, seal, and cook for 45 minutes at high pressure. Let the pressure release naturally, about 1 hour. Nutrition | Per serving: 130 calories, 13 g protein, 2 g carbohydrates, 8 g fat, 3 g saturated fat, 80 mg cholesterol, 380 mg sodium, 0 g dietary fiber, 1 g sugar From cookbook author Paula Shoyer.