Ingredients

The following ingredients have 6 Servings
  • 4 large eggs
  • 2 teaspoons celtic sea salt
  • ¼ teaspoon ground black pepper
  • 2 cups blanched almond flour (not almond meal), sifted
  • 6 cups Chicken Stock or Kettle & Fire Bone Broth

Instruction

  • 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