If you’d prefer, you can cook the matzo balls in the soup instead of baking them in the oven. They are a bit more delicate this way, and can fall apart more easily when doing this, but they do come out quite tender. To cook them in the simmering broth, place them in the freezer for at least 10 minutes to get them firm and then gently lower them into the broth using a spoon. Once the soup is hot, simmer the matzo balls for about 5 minutes.To make this vegetarian, use oil in place of butter and vegetable broth in place of chicken broth.
Servings: 4servings
Calories: 228kcal
Ingredients
4largeeggs
¼cupunsalted buttermelted
¼teaspoonsalt
¼teaspoonbaking soda
¼cupcoconut flour
2teaspoonsdried herbs or 2 tablespoons fresh chopped herbs