← Back to Search Results
Chicken Soup with Walnut Balls Recipe-2277

Photo by:
Comments: 0


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



  • 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


  • 7 cups chicken stock
  • Salt and freshly ground pepper, to taste
  • ½ cup chopped mixed dill, cilantro and parsley


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%)
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

american-masala American Masala
by Suvir Saran
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
baked-explorations Baked Explorations
by Matt Lewis
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?