Author Notes
This beautifully colored soup is a nice variation on traditional chicken soup and the almonds and ginger add a modern touch. —foodfanatic
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Ingredients
- Soup
-
1
small red onion, diced
-
1 pound
carrots, juliened
-
1
medium yam
-
1/4 cup
olive oil
-
6 cups
chicken broth, preferably homemade
-
1
piece of fresh ginger, peeled ( about 1/2 inch in size )
- Matzo Balls
-
4 tablespoons
vegetable oil
-
1/2 cup
ground almonds
-
4
eggs
-
1 tablespoon
plus 1 tsp sugar
-
1 cup
fine matzo meal
-
1/3 cake
to 1/2 cup white grape juice
-
salt and pepper
-
1 teaspoon
ground ginger
Directions
- Soup
-
Saute the onion, carrots and yam in a large pot until golden and softened.
-
Add the stock and ginger and simmer with the lid on until all the vegetables are soft.
-
Puree in a blender and adjust the seasoning.
- Matzo Balls
-
Mix together the ground almond, vegetable oil, ginger and one tsp of sugar.
-
Beat the eggs and add to the dry ingredients.
-
Stir in the matzo meal and grape juice and refrigerate for a few hours or overnight.
-
Bring a large pot of water to a boil. Add 2 tablespoons of kosher salt , 1 tablespoon of sugar and a knob of fresh ginger.
-
Turn the heat down to low and drop spoonfuls of the mixture into the water. Gently boil for 35 minutes without removing the lid.
-
Turn off the stove and leave the matzo balls in the water for a few minutes to prevent them from shrinking and hardening.
-
Serve immediately with the soup.
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