More Great Recipes: Passover

PECAN MATZO BALL SOUP (PASSOVER)


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 matzos
1/2 cup chopped pecans
2 tablespoons kosher-for-Passover vegetable oil
1/2 onion, diced
1/2 cup matzo meal
1 teaspoon salt
2 tablespoons chicken broth
2 large eggs, beaten
1 tablespoon chopped parsley
2 tablespoons plus 12 cups chicken stock


Crumble matzos and soak in warm water. Drain well in colander.


Grind pecans in food processor so that they still have some crunch to them. Set aside.


Heat oil in skillet over medium heat. Add onion and saute until translucent, 3 to 5 minutes. Remove from heat. Add drained matzos, matzo meal, salt, broth and eggs and mix well. Fold in pecans and parsley. Cover and refrigerate 2 hours.


Roll mixture into about 20 nickel-size balls. Drop into simmering chicken stock and cook, uncovered, about 15 minutes, until they float. Makes about 20 matzo balls or 8 servings of soup


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

441 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

7661 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter