This keto matzo ball soup, courtesy of recipe developer Chelsea Cohen of SlimFast, proves that you don’t have to give up all your favorite Passover foods just because you’re on the keto diet.
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For the Matzo Balls
- 5 large eggs
- 3 1/2 c. almond flour
- 1/2 c. ground flax seeds
- 1/4 c. seltzer water
- 1 tbsp. kosher salt
- 2 tbsp. olive oil divided
For the Soup Base
- 6 c. 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
Whisk the eggs in a large bowl.
Add the oil, water, salt, almond flour, and flax seed. Mix until even.
Cover the bowl and refrigerate for two hours.
Boil water in a large pot.
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).
Drop the balls into the boiling water one by one as you make them. Lower the flame and cook for 30 minutes.
Drain the water and set aside.
In a large stock pot heat up one tablespoon of olive oil and add chopped onion. Cook until translucent and slightly brown before adding carrots and celery. Cover with 6 cups of chicken stock. Add parsley and salt and pepper to taste. Cover and allow to simmer over low heat.
Before serving, heat matzo balls in soup and enjoy.
Recipe yields 20-25 matzo balls. Approximately 3-4 matzo balls per serving.