• 12g olive oil 
  • 8.5g coconut flour, Bob’s Red Mill 
  • 3g psyllium, husks or powdered 
  • 0.5g baking powder 
  • 0.5g baking soda 
  • 44g raw egg, mixed well salt/pepper/garlic powder/parsley flakes if desired 
  • 150g chicken broth 
  • 15g celery, sliced thin 
  • 10g raw carrots, sliced thin


  1. Combine the olive oil, coconut flour, psyllium, baking powder and baking soda together in a small bowl. Stir until all of the lumps of coconut flour have dissolved. Add the egg and optional seasonings to the coconut flour and oil. Stir again vigorously. The batter will immediately thicken and become very stiff. 
  2. Lightly grease a microwave safe plate. Wet you hands with cold water and roll the batter into 3 round balls. Place the balls on the greased plate and microwave them for 30 seconds to 1 minute. They will increase in size significantly, do not let the dough balls touch. They should puff and appear “dry” and not sticky after cooking in the microwave. 
  3. Combine the broth, celery and carrots. Add additional water if necessary. Heat on the stovetop or in the microwave until the vegetables are soft. The vegetables will cook more quickly the thinner they are sliced. Add the cooked “matzo balls” to the broth and serve immediately. 
  4. Notes: You can easily increase the ratio by eliminating the vegetables and increasing the oil to meet your needed ratio. The egg and psyllium will hold a lot of oil! Consider using only a portion of this recipe, plus additional fat and protein if a higher ratio is needed. Add some shredded chicken to increase the protein if needed. The baking powder and baking soda may be eliminated if desired. However the dough will be denser and you will have a “sinker” style soup.