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Un-Matzoh Balls
· 4 eggs
· 3 Tablespoons rendered chicken fat, softened*
· 1 teaspoon salt
· 1/4 teaspoon xanthan gum
· 1 cup instant potatoes
· 4 Tablespoons chicken stock
*If starting with homemade chicken soup, scoop the fat from the top of chilled soup.
Beat eggs with chicken fat. Combine egg mixture and salt, xanthan gum and instant potatoes.
Add chicken stock and chill for 20-30 minutes. Wet hands. Use teaspoons to help form rounded balls and drop onto a plate or use an ice cream scoop to scoop mixture onto lightly oiled plates.
Steam balls on a steaming ring in a wok. (To make a quick steamer: Use a large skillet that’s fitted with a cover. Fill skillet with about 3 inches of water. Bring water to a boil. Set a clean tuna can, or English muffin ring in the middle of the pan. Set plate on ring and cover skillet.) Allow balls to steam, covered for about 20 minutes.
Can be refrigerated at this point. To reheat, gently drop into hot chicken soup 2 minutes before serving.
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