1. In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes
2. Stir in the almond flour
3. Refrigerate the mixture 2-4 hours
4. Remove from refrigerator
5. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil
6. Roll the batter into 1-inch balls then drop into the pot of boiling water
7. Reduce heat, cover and simmer for 20 minutes
8. Heat 6 cups chicken stock in a separate po
9. When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock
10. Ladle stock, plus 2-3 matzo balls into individual bowls and serve

*** I make homemade Chicken soup and use the Matzo balls instead of noodles.