Matzo Ball Soup

• Course Side Dish, Soup
• Cuisine Dairy-Free, Holiday, Kid Friendly, Passover, Spring

Prep time

Cook time

Servings

Ingredients

• 4 Eggs
• 2 Teaspoons Sea Salt celtic
• 1/4 Teaspoon Pepper
• 2 Cups Gluten-Free Almond Flour sifted
• 6 Cups Chicken Stock or vegetable stock

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