| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 2 |
|
Matzos |
| 1/2 |
c |
Chopped pecans |
| 2 |
tb |
Kosher for Passover vegetable oil |
| 1/2 |
|
Onion, diced |
| 1/2 |
c |
Matzo meal |
| 1 |
ts |
Salt |
| 2 |
tb |
Chicken broth |
| 2 |
lg |
Eggs, beaten |
| 1 |
tb |
Chopped parsley |
| 2 |
tb |
Plus |
| 12 |
c |
Chicken stock |
INSTRUCTIONS
Unusual kosher-for-Passover dishes break from tradition: By Joan Nathan
"America's chefs have become trendsetters in creating unusual pairings of
Jewish food. Here are some examples:"
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.
Per serving: 182 calories; 10.9 g fat (1.4 g saturated fat; 54 percent
calories from fat); 53 mg cholesterol; 333 mg sodium. Posted to JEWISH-FOOD
digest V97 #119 by alotzkar@direct.ca on Apr 10, 1997
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