Recipes - Whisk and Eggs

Matzo Ball Soup

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  1. In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
  2. Stir in the almond flour
  3. Refrigerate the mixture 2-4 hours
  4. Remove from refrigerator
  5. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
  6. Roll the batter into 1-inch balls then drop into the pot of boiling water
  7. Reduce heat, cover and simmer for 20 minutes
  8. Heat 6 cups chicken stock in a separate po
  9. When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
  10. Ladle stock, plus 2-3 matzo balls into individual bowls and serve

*** I make homemade Chicken soup and use the Matzo balls instead of noodles.

Source: 
http://www.elanaspantry.com/matzoh-ball-soup/