Almond and Ginger Matzo Balls

"This recipe combines with Recipe #23840 posted separately"
 
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Ready In:
25hrs 15mins
Ingredients:
10
Yields:
16 balls
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ingredients

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directions

  • 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.

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Reviews

  1. Another good recipe, Tish. Went great with the spiced carrot and sweet potato soup.
     
  2. These were really delicious. We followed the directions and ingredient list as written, and I wouldn't change a thing. I really liked these in the sweet potato soup that the author has posted, but I think they would be really good in broth-based soups, too. Thanks so much for posting!
     
  3. Didn't have almonds, so I used walnuts also didn't use ginger ale as I didn't have any. This could have passed for a vegetarian meatball. In fact, I will make this with pasta at some point to do the spegetti and meatball dish for our vegetarian family. I like the idea of cooking with the ginger in the water. Really infused the flavor, but I still would have liked more ginger. They really fluffed up big and puffy, and I only cooked them for about an hour. They were a bit airy for a matza ball ( I like a dense knaidlech). But good over all. Protein packed. I wasn't jumping out of my chair or anything. They were fine in the soup. Tasted like a veggie meatball. Looked interesting when finished (with the nuts adding dark spots) I might make this again, when I need a meatball substitute, or have to use up a cup of matza meal.
     
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RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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