Name: Keto Matzo Ball Soup
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Ingredients: 2 tbsp olive oil divided; 1 tbsp kosher salt; ¼ c. seltzer water; ½ c. ground flax seeds; 3 ½ c. almond flour; 5 large eggs; 1 small onion diced; 2 tbsp flat leaf parsley roughly chopped; 2 tbsp dill weed roughly chopped; 1 celery stalk chopped; 1 carrot peeled and chopped; 6 c. chicken bone broth

AuthorHolly CookCategoryKeto Dinner Recipes

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

Yields1 Serving

Prep Time15 minsCook Time2 hrs 40 minsTotal Time2 hrs 55 mins

For the Matzo Balls

2 tbsp olive oil divided

1 tbsp kosher salt

¼ c. seltzer water

½ c. ground flax seeds

3 ½ c. almond flour

5 large eggs

For the Soup Base

1 small onion diced

2 tbsp flat leaf parsley roughly chopped

2 tbsp dill weed roughly chopped

1 celery stalk chopped

1 carrot peeled and chopped

6 c. chicken bone broth

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.

This recipe makes 20–25 matzo balls. Per serving, there are roughly 3–4 matzo balls.

Ingredients