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    You are in: Home / Recipes / Almond and Ginger Matzo Balls Recipe
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    Almond and Ginger Matzo Balls

    Total Time:

    Prep Time:

    Cook Time:

    25 hrs 15 mins

    24 hrs

    1 hr 15 mins

    Tish's Note:

    This recipe combines with Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo posted separately

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    Units: US | Metric


    1. 1
      Place margarine in medium bowl.
    2. 2
      Blend almonds, salt, sugar, ginger and pepper in food processor until nuts are finely chopped; mix into margarine.
    3. 3
      Whisk in eggs and ginger ale; stir in matzo meal.
    4. 4
      Cover and chill 1 day.
    5. 5
      Bring large pot of salted water to boil; add fresh ginger.
    6. 6
      Drop batter onto sheet of foil in 16 equal mounds.
    7. 7
      Using wet hands, shape mounds into smooth balls and drop into boiling water.
    8. 8
      Cover pot tightly.
    9. 9
      Reduce heat to medium.
    10. 10
      Cook matzo balls until very tender throughout, about 1 hour 15 minutes.
    11. 11
      Using slotted spoon, transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish.
    12. 12
      *Can be made 2 days ahead.
    13. 13
      Cover and refrigerate.
    14. 14
      Rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water.

    Ratings & Reviews:

    • on April 18, 2004


      Another good recipe, Tish. Went great with the spiced carrot and sweet potato soup.

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    • on June 07, 2009


      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!

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    • on July 07, 2007


      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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    Nutritional Facts for Almond and Ginger Matzo Balls

    Serving Size: 1 (521 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 93.3
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 1.0 g
    Cholesterol 46.5 mg
    Sodium 201.0 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 0.6 g
    Sugars 0.9 g
    Protein 2.9 g

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