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–+ servings

Classic Matzah Ball Soup, Almond Flour Balls

Light, tender almond flour matzah balls simmered in rich, golden chicken broth.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Soup
Cuisine: Jewish
Servings: 6 servings
Calories: 290kcal

Ingredients

  • 4 large eggs
  • 1/4 cup schmaltz or olive oil
  • 1 1/2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 8 cups chicken broth
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 cups shredded cooked chicken
  • Chopped dill, for garnish

Instructions

  • Whisk eggs and schmaltz together, then stir in almond flour, baking powder, and salt until a soft dough forms.
  • Chill the dough at least 30 minutes.
  • Bring a large pot of salted water to a gentle boil. Wet your hands and roll the dough into 12 balls.
  • Drop the matzah balls into the water, cover, and simmer 30 minutes, until cooked through and set.
  • Meanwhile, bring chicken broth to a simmer in a separate pot. Add carrots and celery, and cook 10–12 minutes until tender.
  • Add shredded chicken and warm through.
  • Transfer cooked matzah balls into the broth to serve, and garnish with fresh dill.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 22g | Fat: 20g | Fiber: 3g
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