Whisk the eggs in a large bowl.

Add the oil, water, salt, almond flour, and flax seed. Mix until even.

Cover the bowl and refrigerate for two hours.

Boil water in a large pot.

Take the mixture from the refrigerator and using wet hands, roll the mixture into small balls, no larger than a ping pong ball (they will expand during cooking).

Drop the balls into the boiling water one by one as you make them. Lower the flame and cook for 30 minutes.

Drain the water and set aside.

In large stock pot, add vegetable broth and remaining ingredients and let simmer on low heat for 2.5 hours

Add matzo balls to warm as the final step & serve