Ingredients for Almond And Ginger Matzo Balls
- 1/2 cup (1 stick) Unsalted Margarine
- 1 cup Slivered Almonds
- 1/2 teaspoon Kosher Salt
- 1/4 cup Sugar
- Ground Ginger
- 1/4 teaspoon Ground Black Pepper
- 2 large Eggs
- 1/2 cup Ginger Ale
- 2 cups Matzo Meal
- 2 tablespoons grated Fresh Ginger
- 6 quarts Water
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How to Make Almond And Ginger Matzo Balls
- Place 1/2 cup (1 stick) margarine in a medium bowl and soften slightly.
- In a food processor, combine 1 cup slivered almonds, 1/2 teaspoon salt, 1/4 cup sugar, 1 tablespoon grated fresh ginger, and 1/4 teaspoon black pepper. Pulse until finely chopped but not into a paste.
- Add the almond mixture to the softened margarine and mix well.
- Whisk in 2 large eggs and 1/2 cup ginger ale.
- Stir in 2 cups matzo meal until a slightly sticky dough forms.
- Cover the bowl and refrigerate for at least 1 day (or up to 2 days).
- Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 1 tablespoon of grated fresh ginger to the boiling water.
- On a sheet of foil, shape the dough into 16 equal mounds.
- Using wet hands, gently roll each mound into a smooth ball. Carefully drop the matzo balls into the boiling water.
- Cover the pot tightly, reduce heat to medium-low, and simmer for 1 hour and 15 minutes, or until the matzo balls are very tender and cooked through.
- Using a slotted spoon, carefully remove the matzo balls and transfer them in a single layer to a 13 x 9 x 2-inch baking dish.
- If making ahead, cover and refrigerate. To reheat, steam for 20 minutes on a vegetable steamer rack over boiling water.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
3g
Fat
5g
Carbs
2g
