Prep 24 hrs
Cook 1 hr 15 mins
This recipe combines with Spiced Carrot and Sweet Potato Soup With Almond and Ginger Matzo posted separately
- 1⁄4 cup unsalted margarine, melted
- 1⁄2 cup slivered almonds, toasted
- 1 1⁄4 teaspoons kosher salt
- 1 teaspoon sugar
- 3⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground black pepper
- 4 large eggs
- 1⁄3 cup ginger ale
- 1 cup unsalted matzo meal
- peeled fresh ginger (1 1/2-inch-thick round)
- 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.
Another good recipe, Tish. Went great with the spiced carrot and sweet potato soup.
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!
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.