For the Matzah Balls

1. 5 large eggs

2. 3 1/2 c. almond flour

3. 1/2 c. ground flax seeds

4. 1/4 c. seltzer water

5. 1 tbsp. kosher salt

6. 2 tbsp. olive oil divided

For the Soup Base

1. 6 c. chicken bone broth

2. 1 carrot peeled and chopped

3. 1 celery stalk chopped

4. 2 tbsp. flat-leaf parsley roughly chopped

5. 2 tbsp. dill weed roughly chopped

6. 1 small onion diced

 

Whisk the eggs in a large bowl.  
Add the oil, water, salt, almond flour, and flaxseed. Mix until even.  
Cover the bowl and refrigerate for two hours.
Boil salted water in a large pot.
Take the mixture from the refrigerator and using wet hands, roll the mixture into small balls, no larger than a ping pong ball (they will expand during cooking).  
Drop the balls into the boiling water one by one as you make them. Lower the flame and cook for 30 minutes.

Drain the water and set it aside.
 

In a large stockpot heat up one tablespoon of olive oil and add chopped onion. Cook until translucent and slightly brown before adding carrots and celery. Cover with 6 cups of chicken stock. Add parsley and salt and pepper to taste. Cover and allow to simmer over low heat.  
 

Before serving, heat matzo balls in soup and enjoy.  
 

Recipe yields 20-25 matzah balls. Approximately 3-4 matzo balls per serving