Name: Video/Recipe: Grain-free Matzoh Balls
Prep time: 10 min
Cook time: PT-447726H53M47S
Total time: PT-447726H53M47S
Ingredients: 2 eggs (pastured if possible); 2 -3 Tablespoon chicken fat (this is a HUGE factor in the taste); 1.5 – 2 cups almond flour (from blanched almonds), (where to buy almond flour); 1.5 teaspoon sea salt (where to buy salt)

Video/Recipe: Grain-free Matzoh Balls

Author: Dr. Jill
Prep Time: 10 minutes
Cook Time: refrigerate 30 minutes cook 45 minutes
Total Time: 1.5 hours
Yield: about 14 small balls 1x

Scale

Ingredients

2 eggs (pastured if possible)
2 –3 Tablespoon chicken fat (this is a HUGE factor in the taste)
1.5 – 2 cups almond flour (from blanched almonds), (where to buy almond flour)
1.5 teaspoon sea salt (where to buy salt)

Instructions

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

Find it online: https://realfoodforager.com/videorecipe-grain-free-matzoh-balls/