* Percent Daily Values are based on a 2000 calorie diet.
In a medium bowl, beat eggs, 1 tsp salt, and pepper for 2 minutes.
Stir in the almond flour, then refrigerate the mixture 2-4 hours. Remove from refrigerator.
Heat a large pot of water (with remaining 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 of 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
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