foodfanatic's Notes:
1 small red onion, diced Ask a question about this ingredient
1 pound carrots, juliened Ask a question about this ingredient
1 medium yam Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
6 cups chicken broth, preferably homemade Ask a question about this ingredient
1 piece of fresh ginger, peeled ( about 1/2 inch in size ) Ask a question about this ingredient
Saute the onion, carrots and yam in a large pot until golden and softened.
Ask a question about this stepAdd the stock and ginger and simmer with the lid on until all the vegetables are soft.
Ask a question about this stepPuree in a blender and adjust the seasoning.
Ask a question about this step4 tablespoons vegetable oil Ask a question about this ingredient
1/2 cup ground almonds Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1 tablespoon plus 1 tsp sugar Ask a question about this ingredient
1 cup fine matzo meal Ask a question about this ingredient
1/3 cake to 1/2 cup white grape juice Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 teaspoon ground ginger Ask a question about this ingredient
Mix together the ground almond, vegetable oil, ginger and one tsp of sugar.
Ask a question about this stepBeat the eggs and add to the dry ingredients.
Ask a question about this stepStir in the matzo meal and grape juice and refrigerate for a few hours or overnight.
Ask a question about this stepBring a large pot of water to a boil. Add 2 tablespoons of kosher salt , 1 tablespoon of sugar and a knob of fresh ginger.
Ask a question about this stepTurn the heat down to low and drop spoonfuls of the mixture into the water. Gently boil for 35 minutes without removing the lid.
Ask a question about this stepTurn off the stove and leave the matzo balls in the water for a few minutes to prevent them from shrinking and hardening.
Ask a question about this stepServe immediately with the soup.
Ask a question about this step
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
In the Matzo Ball recipe, eggs are not listed in the ingredients, and a mysterious "1/3 cake 10" is -- hoping foodfanatic can update to correct the recipe! Sounds good!