At Passover you can make your Seder gluten, dairy and soy free with recipes for traditional Matzo Ball Soup from Elana Amsterdam of Elana’s Pantry.
- 4 eggs
- 2 teaspoons Celtic sea salt
- ¼ teaspoon pepper
- 2 cups blanched almond flour, sifted
- 6 cups chicken stock or vegetable stock
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 the mixture from the refrigerator.
Add 1 teaspoon of salt to a large pot of water and heat the water to boiling. Roll the batter into 1-inch balls, then drop each into the boiling water. Reduce heat, cover and simmer for 20 minutes.
Heat 6 cups of 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.
Nutrition Analysis (with chicken stock): 350 cal, 25 g fat, 130 mg chol, 1180 mg sodium, 17 g carbs, 4 g fiber, 5 g sugar, 18 g protein.
Elana Amsterdam is the New York Times best-selling author of Paleo Cooking from Elana’s Pantry. She blogs at elanaspantry.com.