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Atkins Matzoh Ball Soup
Matzoh Ball SoupServes 81 egg, separated1 1/2 Tablespoons chicken fat (or butter if you can’t find it)1.4 cup hot water or soup1/4 teaspoon salt3/4 cup crushed Baken-ets (pork rinds)2 quarts chicken soupBeat yolk of egg with softened chicken fat (or butter) until thick and well blended.Pour into hot water and beat well.Fold in salt and…
Matzoh Ball Soup
Serves 8
1 egg, separated
1 1/2 Tablespoons chicken fat (or butter if you can’t find it)
1.4 cup hot water or soup
1/4 teaspoon salt
3/4 cup crushed Baken-ets (pork rinds)
2 quarts chicken soup
Beat yolk of egg with softened chicken fat (or butter) until thick and well blended.
Pour into hot water and beat well.
Fold in salt and Baken-ets.
Beat egg white until stiff but not dry, and fold into pork rind mixture.
Chill for about 1 hour.
Heat 2 quarts chicken soup to boiling.
Wet hands with cold water, and shape mixture into medium-sized balls, about the diameter of a quarter.
Reduce heat, cover, simmer gently for 20 to 25 minutes, and serve.
Total Grams: Trace
From the Dr. Atkins’ Diet Revolution (1972)
2 responses to “Atkins Matzoh Ball Soup”
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You’re awesome! I just purchased two of the 1972 versions of the book; one is mine and one is a gift. I didn’t know you had recipes here. I found them by accident. Cool beans.
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🙂
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