Chicken Soup with Walnut Balls
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursehot appetizer
Dietary Considerationkosher, lactose-free, low-fat
Five Ingredients or LessYes
Taste and Textureherby, light, nutty, savory
Type of Dishchicken soup
- 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
In a large bowl, combine all the walnut ball ingredients.
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.
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