non gebrokts matzo ballsThis dish fools my gluten-loving company every year.  It really tastes and has the texture of matzah balls.

Prep time:  5 minutes.  Chill Time: 2 hours.


2 cups almond flour

4 eggs

1 teaspoon sea salt

1/2 teaspoon black pepper


Directions:  Mix above ingredients and put in fridge for two hours to “gel.”

Drop one-inch balls into boiling water and simmer for 20 minutes, covered.

When finished, add to chicken soup or eat right on the spot (I did both).