← Back to Search Results
Jewish
Chicken Soup with Walnut Balls

Photo by:
Comments: 0
 

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
raos-cookbook Rao's Cookbook
by Frank Pellegrino
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
american-masala American Masala
by Suvir Saran
flavor Flavor
by Rocco DiSpirito
living-raw-food Living Raw Food
by Sarma Melngailis
mexican-everyday Mexican Everyday
by Rick Bayless
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?