Pecan matzo ball soup (passover)

Yield: 8 Servings

Measure Ingredient
2 \N Matzos
½ cup Chopped pecans
2 tablespoons Kosher for Passover vegetable oil
½ \N Onion, diced
½ cup Matzo meal
1 teaspoon Salt
2 tablespoons Chicken broth
2 larges Eggs, beaten
1 tablespoon Chopped parsley
2 tablespoons Plus
12 cups Chicken stock

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 (1⅖ g saturated fat; 54 percent calories from fat); 53 mg cholesterol; 333 mg sodium. Posted to JEWISH-FOOD digest V97 #119 by alotzkar@... on Apr 10, 1997

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