Ingredients:
For the Matzah Balls:
– 4 large eggs
– 1/4 cup almond flour
– 1/4 cup coconut flour
– 2 tablespoons psyllium husk powder
– 2 tablespoons melted ghee or coconut oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 teaspoon dried dill (optional)
– 2 tablespoons sparkling water (optional, for fluffier matzah balls)
For the Soup:
– 8 cups chicken broth or bone broth
– 1 medium onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh dill
– Salt and pepper to taste
Instructions:
1. In a mixing bowl, whisk the eggs until well beaten. Add the almond flour, coconut flour, psyllium husk powder, melted ghee or coconut oil, baking powder, salt, black pepper, garlic powder, onion powder, and dried dill (if using). Mix well to form a thick dough-like batter. If the batter is too thick, you can add 1-2 tablespoons of sparkling water to make it lighter and fluffier. Cover the bowl and refrigerate the batter for 30 minutes.
2. In the meantime, prepare the soup. In a large pot, heat the chicken broth over medium heat. Add the diced onion, carrots, celery, and minced garlic. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer while you prepare the matzah balls.
3. After the batter has chilled, remove it from the refrigerator. Wet your hands with water to prevent sticking and shape the batter into small balls, about 1 inch in diameter. Gently drop the matzah balls into the simmering soup. Cover the pot and let them cook for about 20-25 minutes, or until the matzah balls are cooked through and tender.
4. Once the matzah balls are cooked, remove the pot from the heat. Stir in the chopped fresh dill. Taste the soup and adjust the seasoning if needed.
5. Serve the keto Matzah Ball Soup hot and enjoy!
