ALMOND AND GINGER MATZO BALLS
Make and share this Almond and Ginger Matzo Balls recipe from Food.com.
Provided by TishT
Categories Grains
Time P1DT1h15m
Yield 16 balls
Number Of Ingredients 10
Steps:
- Place margarine in medium bowl.
- Blend almonds, salt, sugar, ginger and pepper in food processor until nuts are finely chopped; mix into margarine.
- Whisk in eggs and ginger ale; stir in matzo meal.
- Cover and chill 1 day.
- Bring large pot of salted water to boil; add fresh ginger.
- Drop batter onto sheet of foil in 16 equal mounds.
- Using wet hands, shape mounds into smooth balls and drop into boiling water.
- Cover pot tightly.
- Reduce heat to medium.
- Cook matzo balls until very tender throughout, about 1 hour 15 minutes.
- Using slotted spoon, transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish.
- *Can be made 2 days ahead.
- Cover and refrigerate.
- Rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water.
Nutrition Facts : Calories 93.4, Fat 5.8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 201.1, Carbohydrate 7.5, Fiber 0.6, Sugar 0.9, Protein 3
GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS
While nothing will ever be quite as delicious as the "real thing", these gluten-free kneidlach come closer to capturing the texture I was looking for than any other recipe I've tried. Choose a very finely ground blanched almond meal for the best texure. If you aren't vegetarian, you'll find it well worth using chicken fat (such as the fat that you skim off the top of the chicken soup, allowed to cool and solidify) instead of oil. These are very dense - If you'd like to try to get them lighter, I'd recommend whipping the egg whites into stiff peaks and gently folding them into the batter at the last minute. A note about flax seeds: These are considered kosher for Passover by some, and kitniyot by others. If you use them, be sure to use finely ground flax meal. If you consider flax seed to be kitniyot, try omitting this ingredient.
Provided by Whats Cooking
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
- Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
- Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
- For Vegetarian do not use Chicken fat.
Nutrition Facts : Calories 254, Fat 16.4, SaturatedFat 3.3, Cholesterol 111.2, Sodium 337.9, Carbohydrate 20.4, Fiber 3.6, Sugar 1.5, Protein 7.7
CHICKEN SOUP WITH MATZO BALLS
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Matzo Balls:.
- In medium bowl, mix eggs, seltzer, oil, salt and pepper.
- Stir in matzo meal and refrigerate 4 hours.
- Soup:.
- In stock-pot, heat chicken and the water to a boil, skimming foam.
- Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
- Simmer, partially covered, until chicken is cooked, about 1 hour.
- With slotted spoon, remove chicken from soup;.
- reserve for another use.
- Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
- Cover; reduce heat; simmer 25 minutes.
- Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
- Add remaining carrots and salt.
- Simmer, covered, 15 minutes, until carrots are tender.
- Add minced parsley.
- To serve:.
- Place 1 matzo ball in each of 8 soup bowls;.
- add 1 cup soup to each.
Nutrition Facts : Calories 671.6, Fat 43.8, SaturatedFat 11.5, Cholesterol 263.1, Sodium 1241.5, Carbohydrate 19.4, Fiber 2.5, Sugar 3.8, Protein 47.5
BEST MATZAH BALLS
These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.
Provided by Weekend Cook
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
- Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 98.5 mg, Sugar 0.3 g
MURIEL'S CHICKEN SOUP WITH ALMOND MATZO BALLS
Categories Soup/Stew Appetizer Passover Almond Chill Kosher Simmer Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make matzo balls:
- Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.
- Shape and cook matzo balls:
- Bring a 6-quart pot of salted water to a simmer.
- Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.
- Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).
- While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.
SPICED CARROT AND SWEET POTATO SOUP WITH ALMOND AND GINGER MATZO
This is a passover favorite for my friends family. She has made it for me and it is delicious. I have never made it myself but obtained the recipe. Recipe #22742 posted separately
Provided by TishT
Categories Yam/Sweet Potato
Time P1DT45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in heavy large pot over medium-high heat.
- Add carrots, onion and sweet potato.
- Saute until onion is translucent, about 8 minutes.
- Add 2 3/4 teaspoons cumin, paprika, cayenne and cinnamon; stir 1 minute.
- Add 8 cups broth and bring to boil.
- Reduce heat to medium-low, cover and simmer until carrots are very tender, about 30 minutes.
- Puree soup in small batches in blender until smooth.
- Return to same pot.
- Mix in remaining 1/2 teaspoon cumin.
- Thin soup with all or part of remaining 1 cup broth.
- Season soup to taste with salt and pepper.
- Refrigerate until cold; then cover and keep refrigerated at least 1 day and up to 3 days.
- Rewarm soup over medium heat and ladle into bowls; add matzo balls and sprinkle with cilantro.
ROASTED TZIMMES
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Yam/Sweet Potato
Time 1h28m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. In roasting pan, toss sweet potatoes, Yukon and new potatoes, carrots, olive oil, salt and pepper. Roast 1 hour, until browned and tender, tossing twice.
- Meanwhile, in Dutch oven, combine juices, honey, allspice, cinnamon, ginger, prunes and apricots; simmer, covered, 5 minutes. Remove from heat; let stand, covered.
- Add roasted vegetables to mixture in Dutch oven; gently toss. Bring to a simmer over medium heat; cook 2 to 3 minutes, just until excess liquid is cooked off. Transfer to serving bowl; sprinkle with chives.
Nutrition Facts : Calories 338, Fat 5.5, SaturatedFat 0.8, Sodium 229.1, Carbohydrate 72.2, Fiber 7.4, Sugar 32.9, Protein 4.5
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