Video/Recipe: Grain-free Matzoh Balls




  1. Mix the eggs and the cold chicken fat together (do not soften the chicken fat)
  2. Add in almond flour and salt and mix all the ingredients until the batter is stiff
  3. The batter must be stiff – If it is not stiff use more almond flour
  4. Cover and refrigerate for at least 30 minutes
  5. Bring a large pot of water to a boil and add 1 teaspoon of salt
  6. Make small balls about 1 – 1.5 inches in diameter
  7. If the batter is sticky, just wet your hands a little
  8. Drop the balls into the boiling water, cover and simmer for 45 minutes
  9. Using a slotted spoon transfer the balls directly to soup, or let cool and freeze for later
  10. When ready to serve, let the matzoh balls rest in chicken broth to soak up some of the flavors