Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
For the matzo balls
- 2 medium eggs, free range & seperated
- 1/3 cup water
- 1/4-plus 4 extra tsp cup canola oil
- 100grams matzo meal
- 1 pinch salt
- 1 pinch black pepper
- 2 medium carrots, peeled and chopped
- 1 medium white onion, peeled and chopped
- 3 medium shallots, chopped
- 1 medium butternut squash, peeled and chopped
- 2tablespoons olive oil
- 3/4 cup passata
- 3 cloves garlic, crushed
Nutrition per serving
1380kJ / 330Cal
1380 Kilojoules or 330 Calories
16% of daily energy intake*
Protein
9.0grams
Fat
16.5grams
Carbs
34.8grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Tomato based kosher dish packed with crunchy vegetables.
Method
Step 1 of 6
In the pot on a medium heat, fry the carrots, onions, shallots and butternut squash in the olive oil for 10 minutes while mixing.
Step 2 of 6
Add the passata to the pot, lower the heat, cover and allow to simmer for 20 minutes while stirring occasionally. To make the matzo balls, separate the eggs and whip the eggs whites in a bowl to peaks.
Step 3 of 6
In a separate bowl, beat the eggs yolks with the water and the oil, then slowly add the matzo meal into the mix while combining.
Step 4 of 6
Now incrementally fold in the egg whites into the mixture and allow to stand for 15 minutes. Now prepare the mixture into small balls and set to one side.
Step 5 of 6
Heat up a pot of water with some salt to the boil, then place the matzo balls in the water and cook for 20 minutes, then remove from the water and set to one side.
Step 6 of 6
Now add the matzo balls to the tomato and vegetables and allow to simmer for 10 minutes before serving.
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