Long story-short-I didn't have enough hen fat to make decent gluten free matzo-like balls. Light margarine kind of worked, but made them TOO bland. I was going to salt them up with some capers and my eyes spied the anchovies-a fatty meaty flavorful thing. Into the ball dough they went, then in to the soup.
Soup was just a cornish carcass, some left over hen meat, cabbage and onions.
It ended up working nicely the fish balls became my protein source and I'll give the hen to the dogs. I don't like fowl mixed with anything else. I did take a nibble of the hen to see if it grossed me out and it really didn't. You could taste the chicken stock and the anchovies in the balls, and that was pretty good too, and the cabbage anchovy combo was odd, but pleasant.