Herbed “Not-zah” Balls
Updated Jun 26, 2018, Published Apr 15, 2013
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Ingredients
- ¼ cup + 2 tablespoons blanched almond meal
- ¼ cup + 2 tablespoons quinoa flakes
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 2 tablespoons minced fresh parsley
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 eggs
- 2 tablespoons vegetable or canola oil
- 2 tablespoons water
Directions
- In a medium bowl, whisk together the almond meal, quinoa flakes, xanthan gum, salt, parsley, onion powder, and garlicpowder. In a separate bowl or large glass measuring cup, whisk the eggs, oil, and water. Add the wet ingredients to the dry and mix well with a fork. Cover and refrigerate for 30 minutes.
- Bring a large pot of water to a boil. Using a small cookie scoop or tablespoon, carefully scoop portions of the “not-zah” ball mixture directly into the boiling water. Cover, reduce heat to medium, and simmer for 30 minutes.
- Remove “not-zah” balls with a slotted spoon and serve in hot chicken or vegetable soup.
Servings
Makes about 15 dumplings
