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Matzo Ball Soup
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Servings
6
Ingredients
4
large eggs
2
teaspoons
celtic sea salt
¼
teaspoon
ground black pepper
2
cups
blanched almond flour (not almond meal)
, sifted
6
cups
Chicken Stock
or
Kettle & Fire Bone Broth
Instructions
In a
medium bowl
, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
Stir in the almond flour
Refrigerate the mixture 2-4 hours
Remove from refrigerator
Heat a
large pot
of water (with 1 teaspoon salt) and bring to a boil
Roll the batter into 1-inch balls then drop into the pot of boiling water
Reduce heat, cover and simmer for 20 minutes
Heat 6 cups chicken stock in a separate pot
When the matzo balls are finished, remove from simmering water with a
slotted spoon
and add to chicken stock
Ladle stock, plus 2-3 matzo balls into individual bowls and serve
Prep Time
10
minutes
mins
Fridge Time
2
hours
hours
Cook Time
20
minutes
mins
Total Time
2
hours
hrs
30
minutes
mins
Cook Mode
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Equipment
Medium Bowl
Large Pot
Slotted Spoon
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!