Matzo Ball Soup
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Bob’s Red Mill

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Votes: 3
Rating: 1.67
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Nutrition Facts
Matzo Ball Soup
Amount Per Serving
Calories 230 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 712mg 30%
Total Carbohydrates 26g 9%
Sugars 3g
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 2-4 Hours
Servings
Servings
Ingredients
  • 4 Eggs
  • 2 Teaspoons Sea Salt
    celtic
  • 1/4 Teaspoon Pepper
  • 2 Cups Bob's Red Mill Gluten-Free Almond Flour
    sifted
  • 6 Cups Chicken Stock
    or vegetable stock
Prep Time 15 Minutes
Cook Time 20 Minutes
Passive Time 2-4 Hours
Servings
Servings
Ingredients
  • 4 Eggs
  • 2 Teaspoons Sea Salt
    celtic
  • 1/4 Teaspoon Pepper
  • 2 Cups Bob's Red Mill Gluten-Free Almond Flour
    sifted
  • 6 Cups Chicken Stock
    or vegetable stock
Votes: 3
Rating: 1.67
You:
Rate this recipe!
Print Recipe
Nutrition Facts
Matzo Ball Soup
Amount Per Serving
Calories 230 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 712mg 30%
Total Carbohydrates 26g 9%
Sugars 3g
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. In a medium bowl, beat eggs, 1 tsp salt, and pepper for 2 minutes.
  2. Stir in the almond flour, then refrigerate the mixture 2-4 hours. Remove from refrigerator.
  3. Heat a large pot of water (with remaining teaspoon salt) and bring to a boil.
  4. Roll the batter into 1-inch balls then drop into the pot of boiling water.
  5. Reduce heat, cover and simmer for 20 minutes.
  6. Heat 6 cups of chicken stock in a separate pot.
  7. When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock.
  8. Ladle stock, plus 2-3 matzo balls into individual bowls and serve