Almond and Ginger Matzo Balls

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

• Ready In: 25 hrs 15 mins
• Yields: 16 balls

Ingredients

• 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)

Directions

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