Thanks, Tish! This recipe managed to please every palate at passover this year! Everyone wanted the recipe!
This was just great! Easy to prepare, and tasty (loaded with healthful betacarotene, too). I used the blender rather than the food processer and it came out just fine. Also, the seasonings were perfect, with just enough zing!
So I MOSTLY did the recipe.<br/><br/>Didn't have cumin or cayenne or cilantro, so used thyme, nutmeg and a dash of alspice in it's place. Also substituted one of the cups of water with a cup of orange juice.<br/><br/>A bit too much going on with all of that. Wouldn't recommend using the orange juice and/or the thyme next time. But other than that the consistancy was perfect (didn't neecd the extra cup of liquid) and worked well with the ginger flavor of the matza balls.<br/><br/>Had it plain for dinner. Would have been fine with a bit of cream, of course.<br/><br/>Edited to add, apparently I very much hurt the feelings of someone associated with this recipe when I posted it many years ago. At the time I couldn't trace the recipe, as I had no idea what the person was speaking about when he referred to alterations I had made that were unfair. But, after examining the hundreds of recipes I have reviewed, I realize that this is the only one it could be. So, I have erased my stars completely, though it was a 3 star, or average, rating for me in light of the fact that my alterations were offensive to someone associated with the recipe. I am truly sorry if I harmed your recipe rating on account of my alterations.
I LOVE the warm mellow flavor of this soup. I've made several carrot soup recipes and this one wins my vote! I don't bother with the cilantro or almond balls, and it's just amazing. I top with some chopped nuts and a dollop of sour cream or yogurt. Lovely.
I thought this was really great! It's very different from other matzo ball soups I've had; it's very thick (more like a stew) and filling. Thanks for sharing this.
Very nice soup. I think next time I will put a pinch less cinnamon. I served mine with carrot, peanut, and onion vege burgers and added some pasta to the soup to make it a bit more hearty.