Coconut Flour Matzo Ball Soup

4		large eggs
1  cup		unsalted butter melted
1  teaspoon		salt
1  teaspoon		baking soda
1  cup		coconut flour
2  teaspoons		dried herbs or 2 tablespoons fresh chopped herbs
8  cups		chicken or vegetable broth

Tip: Click on the ingredient links to learn the nutritional information for all the Coconut Flour Matzo Ball Soup ingredients. The serving size for any ingredient in Coconut Flour Matzo Ball Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Please read the head notes for this recipe. I recommend baking the matzo balls and then placing them in the soup broth right before serving.
Preheat your oven to 350°F.
Line a baking sheet with parchment paper or a nonstick baking mat.
Add all the ingredients, except the chicken broth, to a mixing bowl and blend well with a spoon.
Scoop 1 to 2 tablespoons of batter into a ball, roll in your hands and place on the baking sheet. Repeat for the remaining batter.
Bake for 12 to 15 minutes or until they are no longer soft in the middle.
Serve in bowls of very warm chicken broth or vegetable broth.