As winter’s chill enveloped the village and families gathered to celebrate the holiday season, Eleanor, known for her heartwarming Keto Chicken Soup, decided to add a special touch to this year’s feast. Inspired by memories of her childhood and the traditional dishes that graced her family’s table, Eleanor sought to recreate the beloved matzo balls of her youth in a way that aligned with her ketogenic lifestyle. Thus, the journey to craft Keto Matzo Balls began.
In her warm, inviting kitchen, Eleanor carefully mixed almond flour with eggs, Himalayan salt, and a hint of black pepper, creating a dough that promised to bring a comforting depth to her soup without straying from her dietary commitments. She then shaped the dough into delicate balls and gently dropped them into a pot of simmering chicken stock, watching as they cooked to perfection, becoming tender and flavorful.
The Keto Matzo Balls, when added to her already beloved Keto Chicken Soup, transformed the dish into a celebration of tradition and health, bridging the gap between past and present. As her family gathered around the table, the steaming bowls of soup adorned with Keto Matzo Balls became a symbol of Eleanor’s love and creativity, a reminder that the joys of holiday feasts could be enjoyed by all, regardless of dietary restrictions. Through her culinary innovation, Eleanor not only nourished the bodies of her loved ones but also warmed their souls, creating new memories that would be cherished for years to come.
Ingredients
- 2 Cups Almond Flour
- 7 Cups Water or Chicken Stock to boil
- 4 Eggs
- 2 Tsp Himalayan Salt
- 1/4 Tsp Black Pepper
Instructions
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Beat eggs with Salt and Pepper for about a minute
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Mix in the Almond flour and place in freezer for 30 minutes
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Bring water or chicken stock to a boil
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Wet fingers with water and roll the batter into balls and then drop into the pot of boiling water
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Set temperature to simmer for 20 minutes
