Keto Matzo Ball Soup - Keto Recipes

Keto Matzo Ball Soup is a delicious low-carb version of the traditional Jewish dish that is perfect for anyone following a ketogenic or low-carb diet. This soup features tender matzo balls made with almond flour and psyllium husk, swimming in a rich and savory chicken broth. Here is a full recipe for Keto Matzo Ball Soup:

Ingredients:

For the matzo balls:

1 cup almond flour
2 tbsp psyllium husk powder
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
2 tbsp olive oil

For the soup:

8 cups chicken broth
1 large onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper, to taste
Fresh dill or parsley, chopped (optional)

Instructions:

In a medium bowl, whisk together the almond flour, psyllium husk powder, baking powder, and salt.
In a separate bowl, beat the eggs and olive oil together until well combined.
Gradually add the dry ingredients to the egg mixture, stirring until a dough forms. Chill the dough for at least 30 minutes.
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and cook until the vegetables are tender, about 5-7 minutes.
Add the chicken broth to the pot and bring to a boil. Reduce the heat to low and let the soup simmer.
While the soup is simmering, form the matzo balls. Wet your hands with water, then scoop about 1 tablespoon of dough and form it into a ball. Repeat until all the dough has been used.
Drop the matzo balls into the soup and let them cook for about 15-20 minutes, until they are cooked through and fluffy.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley if desired.

Nutrition facts (per serving):