Title: Pecan Matzo Ball Soup
Categories: Jewish Holiday Soup
Yield: 8 Servings
| 2 | | Matzos |
| 1/2 | c | Pecans; chopped |
| 2 | tb | Oil, vegetable, kosher for Passover |
| 1/2 | c | Onion; diced |
| 1/2 | c | Matzo meal |
| 1 | ts | Salt |
| 3 | qt | Chicken stock |
| 2 | tb | Chicken stock |
| 2 | | Eggs; beaten |
| 1 | tb | Parsley; chopped |
| PER SERVING |
| 212 | x | Calories |
| 1481 | mg | Sodium |
| 55 | mg | Cholesterol |
| 11 | g | Fat |
| 21 | g | Carbohydrates |
| 11 | g | Protein |
| 1/4 | g | Fiber |
Crumble matzos and soak in warm water about 5 minutes and drain in
colander. Grind pecans in food processor so they still have some crunch,
and set aside.
Heat oil in skillet over medium heat, add onion and saute till
translucent. Remove from heat and add drained matzos, matzo meal, salt, 2
tbsp chicken broth, and eggs and mix well. Fold in parsley and pecans.
Cover and refrigerate 2 hours.
Roll mixture into nickel sized balls. Bring remaining chicken broth to
simmer and add matzo balls. Cook, uncovered, about 15 minutes, until balls
float.
Source: Los Angeles Times Food Section, 3/31/96.