What we are after here is the perfect chicken meatball for soup. Gluten-free. The first batch was perfect, flavor-wise, but the meatballs were a bit dense, sort of like ammunition. I mean, one could chew them up easily, but don't you want them to just melt in your mouth?
So, today I tried the Second Meatball Maneuver, merging the first meatball recipe with the gluten-free kluski dumpling recipe that I am coincidentally working on. I can say definitely that progress has been made, but we are not there yet. I am thinking, I used the right amount of eggs (six) and ought to have used half as much of everything else. Watch this space! (But not too soon... we have a lot of meatballs to eat up first.)
Update: After sitting in soup overnight, these meatballs are nicer. This may be the recipe after all.
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