Free Recipe Pecan Matzo Ball Soup (Passover)
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Pecan Matzo Ball Soup (Passover) Recipe
2 Matzos
1/2 c Chopped pecans
2 tb Kosher for Passover
-vegetable oil
1/2 Onion, diced
1/2 c Matzo meal
1 ts Salt
2 tb Chicken broth
2 lg Eggs, beaten
1 tb Chopped parsley
2 tb Plus
12 c Chicken stock
Pecan Matzo Ball Soup (Passover) Preparation
Unusual kosher-for-Passover dishes break from tradition: By Joan Nathan America”s chefs have become trendsetters in creating unusual pairings of Jewish food. Here are some examples: Crumble matzos and soak in warm water. Drain well in colander. Grind pecans in food processor so that they still have some crunch to them. Set aside. Heat oil in skillet over medium heat. Add onion and saute until translucent, 3 to 5 minutes. Remove from heat. Add drained matzos, matzo meal, salt, broth and eggs and mix well. Fold in pecans and parsley. Cover and refrigerate 2 hours. Roll mixture into about 20 nickel-size balls. Drop into simmering chicken stock and cook, uncovered, about 15 minutes, until they float. Makes about 20 matzo balls or 8 servings of soup. Per serving: 182 calories; 10.9 g fat (1.4 g saturated fat; 54 percent calories from fat); 53 mg cholesterol; 333 mg sodium. Posted to JEWISH-FOOD digest V97 #119 by alotzkar@direct.ca on Apr 10, 1997
Cooking Temperature:
Recipe Serves: 8
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