Keto Matzo Ball Soup

Keto Matzo Ball Soup. You don’t have to give up all your favorite Passover meals just because you’re on the keto diet.

Jewish penicillin is chicken soup, and keto-friendly matzo balls make it even more therapeutic. The preparation is quick and simple enough for any day of the week, however you must chill the matzo balls for two hours before frying them. If you’d like, you may add cooked rotisserie chicken pieces to the soup for a heartier dinner or a boost of protein; just remember to adjust the macros.

Ingredients

Regarding the matzo balls

Five big eggs
3 Almond flour, half a cup
14 cup of ground flaxseed
Seltzer water, 1/4 cup
kosher salt, 1 tablespoon
2 tablespoons olive oil, divided

The Soup Base, please

Chicken bone broth, 6 cups
1 chopped and peeled carrot
1 chopped stalk of celery
2 tablespoons of flat leaf parsley and 2 tablespoons of finely chopped dill weed
1 chopped tiny onion

Instructions

Eggs are whisked in a sizable bowl.

Add the flax seed, oil, water, salt, and almond flour. Mix until uniform.

Place a lid on the bowl and chill for two hours.

Large pot of water is boiling.

Roll the mixture into little balls no bigger than a ping pong ball after removing it from the refrigerator with damp hands (they will expand during cooking).

As you are forming the balls, slowly lower each one into the hot water. Cook for 30 minutes while reducing the heat.

Drain and reserve the water.

One tablespoon of olive oil is heated in a large stockpot along with chopped onion. Before adding carrots and celery, cook until transparent and barely browned. 6 cups of chicken stock should be added on top. Add parsley, then season with salt and pepper to taste. Put the lid on and cook the food slowly.

Matzo balls can be heated in soup before being served.