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Pecan Matzo Ball Soup (Passover)
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
Matzos
1/2 Tassepecans chopped
2 EsslöffelKosher for Passover vegetable oil
1/2 onions diced
1/2 TasseMatzo meal
1 Teelöffelsalt
2 Esslöffelchicken broth
2 grosseggs beaten
1 Esslöffelparsley chopped
2 EsslöffelPlus
12 Tassechicken stock
die Zubereitung:

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.


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