Spiced Almond & Ginger Matzo Balls
Delight your taste buds with these Spiced Almond & Ginger Matzo Balls, a unique twist on the traditional recipe. Combining the nutty flavor of toasted almonds with the aromatic warmth of fresh ginger and ground spices, these matzo balls are perfect for serving in a hearty broth or enjoying on their own. Ideal for Passover celebrations or any family gathering, they are not only delicious but also a great way to impress your guests with a creative touch. Prepare ahead of time for easy entertaining and let the comforting flavors take center stage in your next meal.
16
Servings
100
Calories
10
Ingredients
Ingredients
Unsalted margarine
1/4 cup (melted)
Slivered almonds
1/2 cup (toasted)
Kosher salt
1 1/4 teaspoons
Sugar
1 teaspoon
Ground ginger
3/4 teaspoon
Ground black pepper
1/4 teaspoon
Large eggs
4
Ginger ale
1/3 cup
Unsalted matzo meal
1 cup
Fresh ginger
1 1/2 inches (peeled and sliced into rounds)
Instructions
1
In a medium bowl, melt the unsalted margarine and set aside to cool slightly.
2
In a food processor, combine the toasted slivered almonds, kosher salt, sugar, ground ginger, and black pepper. Pulse until the almonds are finely chopped, then mix this mixture into the melted margarine.
3
Whisk the eggs and ginger ale into the almond-margarine mixture until well combined.
4
Gradually stir in the matzo meal until the mixture is uniformly combined. Cover tightly and refrigerate for at least one day to allow flavors to meld.
5
When ready to cook, bring a large pot of salted water to a boil. Add the sliced fresh ginger to the water for flavor.
6
Prepare a sheet of foil and drop the chilled matzo batter onto it, forming 16 equal mounds.
7
Using wet hands, gently shape the mounds into smooth balls and carefully drop them into the boiling water.
8
Once all the balls are added, cover the pot tightly and reduce the heat to medium. Allow the matzo balls to cook until they are very tender throughout, about 1 hour and 15 minutes.
9
Using a slotted spoon, transfer the cooked matzo balls to a 13 x 9 x 2-inch baking dish, arranging them in a single layer.
10
These matzo balls can be made up to 2 days ahead. Cover and refrigerate, then rewarm by steaming for 20 minutes on a vegetable steamer rack over boiling water.
Nutrition Information
4.8g
Fat
12.9g
Carbs
2.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Almond & Ginger Matzo Balls?
They are a unique twist on traditional matzo balls, combining the nutty flavor of toasted almonds with aromatic fresh ginger and spices.
Are these matzo balls suitable for Passover?
Yes, they are ideal for Passover celebrations as well as any family gathering.
How many matzo balls does this recipe make?
The recipe is designed to produce 16 equal-sized matzo balls.
What is the calorie count for one serving?
Each serving contains approximately 100 calories.
How long should the batter be refrigerated?
The batter should be covered tightly and refrigerated for at least one day to allow the flavors to meld.
How do I prepare the almonds for the recipe?
Slivered almonds should be toasted and then pulsed in a food processor with spices until finely chopped.
What role does ginger ale play in this recipe?
Ginger ale is whisked into the almond-margarine mixture to add moisture and a hint of ginger flavor.
How long do the matzo balls need to cook in boiling water?
They should be cooked in a tightly covered pot for about 1 hour and 15 minutes until tender.
Can I make these matzo balls in advance?
Yes, they can be made up to 2 days ahead and stored in the refrigerator.
What is the best way to reheat these matzo balls?
Rewarm them by steaming for 20 minutes on a vegetable steamer rack over boiling water.
Is this recipe considered vegetarian?
Yes, this recipe is tagged as vegetarian.
How much fat is in each serving?
Each serving contains 4.8g of fat.
What is the protein content per serving?
Each serving provides 2.3g of protein.
Why is fresh ginger added to the boiling water?
The sliced fresh ginger is added to the cooking water to infuse the matzo balls with additional flavor.
What type of matzo meal is used?
The recipe calls for 1 cup of unsalted matzo meal.
How should the margarine be prepared?
You should use 1/4 cup of unsalted margarine, melted and cooled slightly.
What is the total carbohydrate count?
There are 12.9g of carbohydrates per serving.
How do I shape the matzo balls?
Using wet hands, gently shape the chilled batter mounds into smooth balls before dropping them into water.
What spices are used in the almond mixture?
The mixture includes kosher salt, sugar, ground ginger, and ground black pepper.
How many eggs are required for this recipe?
The recipe requires 4 large eggs.
What size baking dish is used for storage?
A 13 x 9 x 2-inch baking dish is recommended for arranging the cooked matzo balls.
What is the texture of the finished matzo balls?
They are described as being very tender throughout.
How should I prep the fresh ginger?
The fresh ginger should be peeled and sliced into rounds.
Are these matzo balls spicy?
They are spiced with ginger and black pepper for aromatic warmth rather than intense heat.
Can I use a food processor for the whole recipe?
The food processor is specifically used to combine the almonds and spices; the rest is mixed by hand.
Is there any fiber in this recipe?
The fiber content for this recipe is not specified.
What heat level is used for cooking?
After adding the balls to boiling water, reduce the heat to medium and cover tightly.
Can these be served without broth?
Yes, they are described as perfect for serving in broth or enjoying on their own.
How do I ensure the matzo balls don't fall apart?
Refrigerating the batter for at least a day and keeping the pot tightly covered while cooking helps maintain their shape.
What is the category of this dish?
This dish is categorized under Grains.