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Jewish
Chicken Soup with Walnut Balls

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Recipe

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 (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

298kcal (15%)
48mg (5%)
2mg (3%)
43mcg RAE (1%)
451mg
49mg
15g
5g
2g
19g
114mg (38%)
738mg (31%)
3g (15%)
19g (29%)
2mg (11%)
 

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