3/4 teaspoon salt
few grinds of pepper
1/4 teaspoon cinnamon
2 tablespoons vegetable oil or chicken fat
1/3 cup plus 2 tablespoons finely ground blanched almonds or Nut Quik
ground finer in a food processor
1/8 teaspoon xanthan gum if using ground almonds (Nut Quik already
contains xanthan gum.)
1/3 cup plus 1 tablespoon potato starch

Separate eggs, placing yolks in medium size missing bowl and whites in a
small bowl suitable for beating. To the yolks, add salt, pepper, cinnamon,
and oil. Mix. Beat the whites till stiff, but not dry and fold into yolks.
Add almond meal/xanthan gum or NutQuik and potato starch in thirds, folding
carefully into egg mix. Refrigerate 2 hrs. When soup is within 15 minutes of
being fully cooked, bring to a boil and lower heat to medium. Mix the matzah
ball batter lightly. Drop by heaping teaspoons into boiling soup. Cover and
turn heat to simmer. Cook 15 minutes. Serve immediately.