Herbed “Not-zah” Balls



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


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.


Makes about 15 dumplings

Written by Cara Lyons

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