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Sephardic Style Matza Ball Soup (Albondigas)
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These matza balls are known as Ablondigas and have a distinct nutty flavor, owing to the walnuts. This recipe makes a large batch, serving about 20 people, or so. Prep time includes time to let dough stand.

Serves: About 20

Prep Time:
Cook Time:
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Sephardic Meat Soup
Rosh Hashana

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Ingredients

2 lb, matza meal
7 cups water, divided
Salt and pepper, to taste
6 eggs, beaten
1/4 cup walnuts, finely chopped
8 cups chicken broth
2 cups coarsely chopped walnuts

Directions

  1. Combine matza meal, 1 cup water, salt, pepper, eggs and finely chopped walnuts, mixing into a dough.
  2. Let mixture stand at room temperature for 1 hour.
  3. Shape dough into balls about 1 inch in diameter.
  4. Heat chicken broth, 6 cups water and chopped walnuts in a large soup pot. Add salt and pepper to taste. Bring to a boil.
  5. Gently drop matza balls into soup and cook for 1 hour, uncovered.

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