Matzo Ball Soup

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Matzo Ball Soup

Prep time


Cook time





  • 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


  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
Matzo Ball Soup
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.