ALMOND FLOUR MATZO BALLS
Steps:
- In a medium bowl, beat eggs, 1 tsp. salt and pepper for 2 minutes. Stir in the almond flour and scallions and refrigerate mixture 2-4 hours. Remove from refrigerator. Heat a large pot of water with 1 tsp. salt and bring to a boil. Roll the batter into 1-inch balls and drop them into the pot of boiling water. Reduce heat, cover and simmer for 20 minutes. Heat soup/stock in a separated pot. When matzo balls are finished, remove them from water with a slotted spoon and add to soup. Serve and enjoy!
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