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Keto Matzo Ball Soup

Make “matzo” balls an any-time-of-year meal with this rendition of a holiday favorite. Simply replace traditional flatbread with almond meal & a few tasty ingredients for a macro-friendly entrée or starter.

  • 6 Servings
  • Prep Time
  • Total Time
Nutritional Information

Directions

  1. Whisk the eggs in a large bowl.
  2. Add the oil, water, salt, almond flour, and flax seed. Mix until even.
  3. Cover the bowl and refrigerate for two hours.
  4. Boil water in a large pot.
  5. Take the mixture from the refrigerator and using wet hands, roll the mixture into small balls, no larger than a ping pong ball (they will expand during cooking).
  6. Drop the balls into the boiling water one by one as you make them. Lower the flame and cook for 30 minutes.
  7. Drain the water and set aside.
  8. In a large stock pot heat up a tablespoon of olive oil and add chopped onion. Cook until translucent and slightly brown before adding carrots and celery.
  9. Cover with 6 cups of chicken stock. Add parsley and salt and pepper to taste. Cover and allow to simmer over low heat.
  10. Before serving, heat matzo balls in soup and enjoy.

Ingredients

    Matzo Balls

  • 5 large eggs
  • 3 ½ cups almond flour
  • ½ cup ground flax seeds
  • ¼ cup seltzer water
  • 1 tbsp kosher salt
  • 2 tbsp olive oil, divided

    • Soup Base

  • 6 cups chicken bone broth
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 2 tbsp flat leaf parsley, roughly chopped
  • 2 tbsp dill weed, roughly chopped
  • 1 small onion, diced