Matzo Ball Soup: Submitted by: elana's pantry | Date Added: 12 Jul 2012
Listed in: Soup

4 eggs
2 teaspoons celtic sea salt
teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock

Cooking 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

Serves 6

From: elana's pantry

Recipe Pictures:
Matzo Ball Soup
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