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

    Average Rating:

    3 Total Reviews

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    • 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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