Today’s recipe comes to you from my dear friend, mentor, and favorite Paleo food blogger, Elana Amsterdam, who unfortunately passed away earlier this year.
Elana was the author of several New York Times Best Selling cookbooks. As someone with celiac and MS, who later fought multiple cancers, she was a pioneer in the paleo gluten-free movement. She gave up grains over a decade ago and tempted foodies everywhere with her incredibly simple, yet flavorful recipes for dynamic, vibrantly healthy food.
I am so grateful for Elana’s spirit and the invaluable contributions she made to the wellness space. Her vulnerable writing, advocacy, and mission to share herself and her recipes authentically will be deeply missed.
If you aren’t already familiar with Elana and her delicious recipes, I know you will love her. So read on and enjoy Elana’s Matzo Ball Soup recipe—this one falls into our 80:20 category because it uses eggs.
Enjoy! You can check out more of Elana’s timeless, delicious recipes on her blog, which remains active.
In memory of my dear friend,
Matzo Ball Soup
By Elana Amsterdam
This gluten-free Matzo Ball Soup is a healthy twist on a Passover classic. My secret to making this dish gluten-free is to use almond flour in place of matzo meal. Yes, it’s a grain-free Paleo Matzo Ball Soup, as a good as any your Bubby ever made.
Traditionally, Matzo Ball Soup is served each year at Passover. One of my favorite holidays, it ushers in a change of seasons and occurs each year on the spring full moon falling in March or April.
To me spring means spring cleaning. So after you eat a big Seder meal of Matzo Ball Soup and other Passover delights, the warm spring weather is the perfect time for a cleanse!
Matzo Ball Soup
Yields: 6 servings
Ingredients:
- 4 large eggs
- 2 teaspoons celtic sea salt
- ¼ teaspoon ground black pepper
- 2 cups blanched almond flour (not almond meal), sifted
- 6 cups chicken stock or Kettle & Fire Bone Broth
Instructions:
- In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
- Stir in the almond flour
- Refrigerate the mixture 2-4 hours
- Remove from refrigerator
- Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
- Roll the batter into 1-inch balls then drop into the pot of boiling water
- Reduce heat, cover and simmer for 20 minutes
- Heat 6 cups chicken stock in a separate pot
- When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
- Ladle stock, plus 2-3 matzo balls into individual bowls and serve
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