Info
- Course: Hot Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
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Chicken Soup with Walnut Balls
Cookbook
As a special Passover treat the Jews of Georgia prepare these delicious soup dumplings from walnuts, eggs, and matzo meal. Serve a few in the soup and save some for later. They are delicious cold, accompanied by a piquant sauce. The oregano in this recipe should really be fresh.
Yield : Serves 6
Ingredients
WALNUT BALLS
- 1½ cups finely ground walnuts
- ¼ cup minced onions
- 3 large eggs, beaten
- 1/3 cup matzo meal
- 1½ tablespoons chopped fresh oregano
- 1 large egg white, whisked until frothy
SOUP
- 7 cups chicken stock
- Salt and freshly ground pepper, to taste
- ½ cup chopped mixed dill, cilantro and parsley
Directions
1. In a large bowl, combine all the walnut ball ingredients.
2. Bring 2 quarts of salted water to a boil. Have a bowl of cold water by you. Dipping your hands in the water, shape the walnut mixture into 2-inch balls. Drop them into the boiling water, and cook until cooked through, 10 minutes. Remove the balls with a slotted spoon and keep warm.
3. Heat the chicken stock. Ladle into soup bowls, add three walnut balls to each bowl and add garnish with fresh herbs.
© 1990 Anya von Bremzan and John Welchman
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
298 kcal
5 % daily value
3 % daily value
1 % daily value
451 mg
49 mg
15 g
5 g
2 g
19 g
114 mg
738 mg
3 g
19 g
11 % daily value
