4 eggs 2 teaspoons celtic sea salt ¼ teaspoon pepper 2 cups blanched almond flour, sifted 6 cups chicken 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 from refrigerator Heat a large pot of water (with 1 teaspoon salt) and bring to a boil Roll the batter into 1-inch balls then drop into the pot of boiling water Reduce heat, cover and simmer for 20 minutes Heat 6 cups 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 Serves 6

4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken 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 from refrigerator
Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
Roll the batter into 1-inch balls then drop into the pot of boiling water
Reduce heat, cover and simmer for 20 minutes
Heat 6 cups 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
Serves 6