Recipe - Pecan Matzo Ball Soup (Passover)

2 Matzos
One half cup Chopped pecans
2 tablespoon Kosher for Passover
vegetable oil
One half Onion, minced
One half cup Matzo meal
1 teaspoon Salt
2 tablespoon Chicken broth
2 lg Eggs, beaten
1 tablespoon Chopped parsley
2 tablespoon Plus
12 cup Chicken stock

Unusual kosherforPassover dishes break from tradition: By Joan Nathan
"America's chefs have become trendsetters in creating unusual pairings of
Jewish food. Here are some examples:"

Crumble matzos and soak in warm water. Drain well in colander.

Grind pecans in food processor so that they still have some crunch to them.
Set aside.

Heat oil in skillet over medium heat. Add onion and saute until
translucent, 3 to 5 minutes. Remove from heat. Add drained matzos, matzo
meal, salt, broth and eggs and mix well. Fold in pecans and parsley. Cover
and refrigerate 2 hours.

Roll mixture into about 20 nickelsize balls. Drop into simmering chicken
stock and cook, uncovered, about 15 minutes, until they float. Makes about
20 matzo balls or 8 servings of soup.

Per serving: 182 calories; 10.9 g fat (1.4 g saturated fat; 54 percent
calories from fat); 53 mg cholesterol; 333 mg sodium. Posted to JEWISHFOOD
digest V97 #119 by alotzkar@direct.ca on Apr 10, 1997