Matzo Ball Soup
This recipe creates light and fluffy almond flour matzo balls that are perfect for adding to a warm bowl of chicken or vegetable soup. They are a gluten-free and delicious twist on a traditional dish, with a simple process that yields impressive results. Ideal for cozy evenings or holiday meals, these matzo balls are sure to become a favorite in your household.
— Constant Cookbook
Ingredients
- 4 eggs
- 2 teaspoons celtic sea salt
- ¼ teaspoon pepper
- 2 cups blanched almond flour , sifted
- 6 cups chicken stock or vegetable stock
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
Yield
Serves 6
Comments
No comments found.