Almond and Ginger Matzo Balls
Elevate your culinary repertoire with these Almond and Ginger Matzo Balls, a unique twist on the classic Passover staple. Infused with the warm, aromatic essence of fresh and ground ginger, these matzo balls bring a delightful depth of flavor to your favorite soups or broths. Almond flour adds a subtle nuttiness and soft texture, while fresh parsley lends a bright, herby touch to the mix. These gluten-friendly matzo balls are simmered gently to perfection, ensuring a fluffy, melt-in-your-mouth experience. Easy to prepare and ready in just about an hour, this recipe is ideal for holiday gatherings or weeknight comfort meals. Perfectly suited for food enthusiasts searching for innovative matzo ball variations, this dish combines tradition with a hint of creative flair.
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Recipe Information
Ingredients
- 1 cup Matzo meal
- 0.5 cup Almond flour
- 1 teaspoon Fresh ginger, grated
- 0.5 teaspoon Ground ginger
- 2 large Eggs
- 0.25 cup Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
- 3 quarts Water or chicken broth
Instructions
In a medium-sized mixing bowl, combine the matzo meal, almond flour, grated ginger, ground ginger, salt, and black pepper. Stir the dry ingredients together until evenly distributed.
In a separate small bowl, whisk together the eggs and vegetable oil until well combined.
Pour the egg mixture into the bowl with the dry ingredients. Mix until a uniform dough forms. It should be slightly sticky but manageable.
Stir in the chopped parsley to add a fresh, herby flavor to the mixture.
Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the mixture to firm up, making it easier to handle.
While the mixture chills, bring 3 quarts of water or chicken broth to a gentle boil in a large pot. Add a generous pinch of salt to the liquid.
With damp hands, take small portions (about the size of a ping-pong ball) of the chilled dough and gently roll them into balls. Be careful not to compact the mixture too tightly, as this will affect the matzo balls' texture.
Gently drop the matzo balls into the simmering water or broth one at a time. Reduce the heat to low to maintain a gentle simmer.
Cover the pot with a lid and cook for 30-40 minutes, or until the matzo balls are puffed up and cooked through. Test for doneness by cutting one open; it should be cooked all the way through and have a light, fluffy texture.
Carefully remove the cooked matzo balls with a slotted spoon and serve in your favorite soup or broth. Enjoy immediately!
Nutrition Facts
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
