Almond and Ginger Matzo Balls

From: Aunt Cookie

On Jun 7, 2009

These were really delicious. We followed the directions and ingredient list as written, and I wouldn't change a thing. I really liked these in the sweet potato soup that the author has posted, but I think they would be really good in broth-based soups, too. Thanks so much for posting!

From: Food Snob in Israel

On Jul 7, 2007

Didn't have almonds, so I used walnuts also didn't use ginger ale as I didn't have any. This could have passed for a vegetarian meatball. In fact, I will make this with pasta at some point to do the spegetti and meatball dish for our vegetarian family. I like the idea of cooking with the ginger in the water. Really infused the flavor, but I still would have liked more ginger. They really fluffed up big and puffy, and I only cooked them for about an hour. They were a bit airy for a matza ball ( I like a dense knaidlech). But good over all. Protein packed. I wasn't jumping out of my chair or anything. They were fine in the soup. Tasted like a veggie meatball. Looked interesting when finished (with the nuts adding dark spots) I might make this again, when I need a meatball substitute, or have to use up a cup of matza meal.

From: Nimita Patel

On Apr 18, 2004

Another good recipe, Tish. Went great with the spiced carrot and sweet potato soup.