Khenagi are Georgian matzo balls made with matzo meal, ground walnuts, onion and eggs and cooked in chicken broth.
These khenagi are as easy to make and add some interest to the familiar, and wonderful, matzo balls.
Serve in your favorite chicken soup.
Khenagi, Georgian walnut matzo balls
Course: SoupsCuisine: Georgian, JewishDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
1
hourINGREDIENTS
4 eggs, lightly beaten
1½ cups ground walnuts
⅓ cup matzo meal
¼ yellow onion, finely chopped
1½ teaspoons kosher salt
½ teaspoon black pepper
DIRECTIONS
- Mix all the matzo balls ingredients in a large bowl. Let sit in the fridge for 30 minutes.
- Warm chicken broth in a large pot. Form small 1 inch balls from the walnut mixture using wet hands, and add to the boiling broth. Bring to boil, then cover the pot, reduce the heat to low and cook for 30 minutes. Serve in the chicken broth.
