Matzo Ball Soup

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Matzo Ball Soup
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Rating: 0
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Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 2-4 Hours
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 2-4 Hours
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium bowl, beat eggs, 1 tsp salt, and pepper for two minutes.
  2. Bake chicken breasts for one hour at 250°F. Shred into bite-sized pieces when cooled.
  3. Stir in the almond flour, then refrigerate the mixture 2-4 hours. Remove from refrigerator.
  4. Heat a large pot of water (with remaining teaspoon salt) and bring to a boil.
  5. Roll the batter into 1-inch balls then drop into the pot of boiling water.
  6. Reduce heat, cover and simmer for 20 minutes.
  7. Heat 6 cups of chicken stock in a separate pot.
  8. When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock.
  9. Ladle stock, two oz. shredded chicken, and 2-3 matzo balls into individual bowls and serve.
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