Chicken soup is also known as Jewish penicillin, and keto-friendly matzo balls make it even more healing. You don’t have to feel an oncoming cold to make this delicious soup. Easy enough for any day of the week, it’s quickly prepared, although the matzo balls need 2 hours refrigeration before cooking, so plan accordingly. Add cooked rotisserie chicken pieces to the soup for a heartier meal or a burst of protein, if you like, but be sure to recalculate the macros accordingly.
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- 2 large eggs
- 4 tsp olive oil, divided plus a bit for rolling/shaping
- 1 cup almond flour, sifted
- 2 tsp ground flaxseeds
- ¾ tsp sea salt, plus more for seasoning
- ¼ tsp freshly ground pepper, plus more for seasoning
- 1 celery stalk, sliced thin
- 6 cups chicken broth
- 1 Tbsp chopped flat leaf parsley
- 1 Tbsp fresh chopped dill, lightly packed
- In a medium bowl, whisk together the eggs and one quarter of the olive oil until very frothy, about 1 minute.
- In a separate bowl, whisk together the almond flour, flaxseeds, and salt. Add the egg mixture and stir until it’s a thick, sticky batter. Cover with plastic wrap and refrigerate for 2 hours.
- Bring a large saucepan filled with 3 inches of water to a boil. Add 1 tablespoon salt.
- With clean, wet hands, roll the refrigerated dough into small balls, using about 2 generous tablespoonfuls to make balls 1½-inches in diameter. Gently lower each ball into the boiling water, one at a time, as you make them. Reduce the heat to low, and let gently simmer for 10 minutes.
- Meanwhile, add the remaining olive oil to a large sauce pot over medium-high heat. Add the celery and a generous pinch of salt. Cook, stirring occasionally, until the celery is slightly softened, 2 to 3 minutes. Add the chicken broth and bring to a simmer. Add the parsley and dill. Season to taste with salt and pepper.
- Using a slotted spoon, transfer the matzo balls to the pot of broth. Cover and let simmer over low heat for 10 minutes to bring flavors together. Serve.