• 1/2 cup cassava flour
• Everything but the bagel seasoning
• 1 Tbsp evo hemp Hemp Seed Oil
• 6 Tbsp warm water
Soup Ingredients
• Bone broth
• Pre-cooked chicken
• Pre-cooked veggies (carrots, mushrooms, onions)
Paleo Matzo Ball Soup
Experience the comforting flavors of traditional matzo ball soup with a Paleo twist in this hearty and nourishing recipe. Instead of traditional matzo meal, these matzo balls are crafted from a blend of almond flour, tapioca starch, and eggs, yielding a light and fluffy texture that's reminiscent of the classic dish. Paired with a rich and flavorful bone broth, tender vegetables, and aromatic herbs, this Paleo matzo ball soup is both satisfying and wholesome. Whether you're observing Passover or simply craving a cozy bowl of soup, this recipe is sure to delight your taste buds while staying true to your Paleo lifestyle.
Ingredients
Instructions
1. First, mix flour and seasoning in a large bowl, then add evo hemp Hemp Seed Oil and water and mix until a dough forms.
2. Roll dough into desired sized balls then drop each in to a large pot of boiling water and allow them to cook at least 10 minutes (time will vary depending on the size of balls). They should float to the top.
3. After your matzo balls are cooked, you can either store them in the fridge for another day or immediately add them to a bowl of hot/warm bone broth, protein of choice and veggies.
Storage Instructions:
-
Matzo Balls:
- Refrigerator: Allow the cooked matzo balls to cool to room temperature. Place them in an airtight container and store them in the refrigerator. They can be kept for up to 3-4 days.
- Freezer: For longer storage, you can freeze the matzo balls. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the matzo balls to a freezer-safe container or a resealable plastic bag. They can be stored in the freezer for up to 2 months.
-
Soup:
- Refrigerator: Store the soup components (broth, chicken, and veggies) in separate airtight containers in the refrigerator. They can be kept for up to 3-4 days.
- Freezer: If you want to freeze the soup components, store the broth, chicken, and veggies separately in freezer-safe containers or resealable plastic bags. They can be stored in the freezer for up to 2 months.
Reheating Instructions:
-
Matzo Balls:
- Refrigerator: If stored in the refrigerator, reheat the matzo balls by placing them in a pot of simmering broth until heated through, approximately 5-7 minutes.
- Freezer: If frozen, thaw the matzo balls in the refrigerator overnight. Reheat by placing them in a pot of simmering broth until heated through, approximately 7-10 minutes.
-
Soup:
- Broth: Reheat the broth in a pot on the stove over medium heat until it reaches a simmer.
- Chicken and Veggies: Add the pre-cooked chicken and veggies to the simmering broth and heat until warmed through, approximately 5-7 minutes.
-
Combining:
- Once the matzo balls, broth, chicken, and veggies are all heated, combine them in a bowl. Make sure the soup is hot before serving.
By following these storage and reheating instructions, you can enjoy your Matzo Ball Soup over several days with minimal effort.
Recipe by Bethany Ugarte (lilsipper)
