Matza Ball Soup - Gluten free

4 eggs
2 teaspoons celtic sea salt
¼ teaspoon pepper
2 cups blanched almond flour, sifted
6 cups chicken stock

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
Serves 6