MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Gluten-Free Matzo Ball Soup With Chicken Broth
Categories: Grains, Poultry, Soups
     Yield: 3 Servings

   1/4 c  Coconut flour
   1/2 c  Quinoa flour
     1 c  Steel cut oats
   1/4 c  Oil
     4 lg Eggs
     1 c  Water
     1 ts Salt
          Fresh ground black pepper
   1/2 ts Baking soda

MMMMM----------------------CHICKEN BROTH-----------------------------
 2 1/2 lb Bony chicken pieces
     2    Celery ribs with leaves;
          - in chunks
     2 md Carrots; in chunks
     2 md Onions; quartered
     2    Bay leaves
   1/2 ts Dried rosemary; crushed
   1/2 ts Dried thyme
    10    Whole peppercorns
     2 qt Cold water

 Make The Balls:

 Heat a cast iron skillet over a medium flame. Pour in the steel-cut
 oats and toast them, stirring frequently with a spatula or wooden
 spoon until they are golden brown and smelling delightful. Pour in
 a cup of cold water and keep stirring until the oats have soaked up
 most of the water. Turn off the heat.

 Pour the flours, salt, pepper, and baking soda into a medium-sized
 mixing bowl, and stir them together.

 Beat the eggs in a small bowl, then add them to the dry
 ingredients. Mix well. Add the cooked steel-cut oats, and stir
 well. Cover the bowl and refrigerate it while you make the broth.

 Make The Broth:

 Place all ingredients in a soup kettle or Dutch oven. Slowly bring
 to a boil; reduce heat until mixture is just at a simmer. Simmer,
 uncovered, for 3 to 4 hours, skimming foam as necessary.

 Set chicken aside until cool enough to handle. Remove meat from
 bones. Discard bones; save meat for another use. Strain broth,
 discarding vegetables and seasonings. Refrigerate for 8 hours or
 overnight. Skim fat from surface.

 Cooking The Matzo Balls:

 Do not attempt to cook your matzo balls in your broth--they act
 like little sponges, and you may end up with matzo balls with no
 soup.

 Pour about 5" of cold water into stock pot. Do not wash the pot
 first, the residual chicken or turkey fat and broth will help
 flavor your matzo balls. Salt the water liberally, turn the burner
 on high, and bring the water to a rolling boil.

 Take the bowl of matzo ball batter out of the refrigerator. Scoop
 tablespoonfuls of the batter out of the bowl, quickly mold each
 spoonful of batter into the rough semblance of a sphere, then drop
 the ball gently into the boiling salt water. Repeat until all the
 batter has been used up. This will cool your cooking water, so let
 the water heat back up to a simmer, then turn down the heat. The
 matzo balls need to simmer gently--a rolling boil may make them
 disintegrate. Let the matzo balls simmer for half an hour, then use
 a slotted spoon to gently transfer them to your soup. Simmer the
 matzo balls in the soup for 5 to 10 minutes in order to allow them
 to soak up some flavor before you serve.

 Recipe by Ellen Sandbeck

 Recipe FROM: https://www.motherearthnews.com

 Uncle Dirty Dave's Archives

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