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Matzo Balls, Holiday (P, KLP, TNT)
Source: My sister's friend
Yield: Approximately 10 golf ball size matzo balls

1/4 cup margarine, melted
1/2 cup almonds, slivered, and toasted
1-1/4 tsp. salt
1/4 tsp. black pepper
3 eggs
1 tsp. sugar
3/4 tsp. ginger, ground
1/3 cup ginger ale
1 cup matzo meal
1-1/2" fresh ginger, peeled

In the food processor, process the almonds, salt, sugar, and ground ginger finely.

In a separate bowl mix together the eggs, ginger ale, and black pepper.

Add the matzo meal then the processed almond mixture, and mix together. Refrigerate for about 1/2 hour until chilled.

Form matzo balls. Cook in boiling salted water with the fresh ginger added, covered, for about 1 hour. Remove from the water and place in a baking dish in one layer.

Serve with your chicken soup.

Poster's Notes:
I always use the packet seasoned matzo meal that comes with the Manischewitz Matzo Ball and Soup package, 1 cup is a little less than 2 packages.

My sister is a ballet dancer with the Philadelphia Ballet of the Ukraine which is a group of former Bolshoi and Kirov dancers who have "immigrated" to the U.S. One of the Russian dancers gave my sister this recipe and said that this old country recipe circulates in the Russian U.S. community. They are really wonderful, I made them recently.

Posted by Elena Eder

Nutritional Info Per Serving: N/A