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Continued: Recipe: matzo balls

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  • Last update: April 9, 2014 - 1:01 PM

• Pinch cayenne pepper

• 2 tbsp. golden raisins

2 tbsp. chopped pitted green olives

• 1 tbsp. tomato paste

• 1/2 c. water

• Salt and pepper

For the matzo balls:

• 3 eggs

• 3 tbsp. vegetable oil

• 3 tbsp. chicken broth

• 3/4 c. matzo meal

• 1 1/2 tsp. salt

• Pepper

• Cinnamon, for dusting


To make filling: Spray a nonstick skillet with nonstick spray (or add 1/2 tablespoon oil) and heat over medium-high heat. Cook the ground turkey, breaking it up with a wooden spoon, until browned. Remove from pan and set aside.

Reduce heat to medium and add the olive oil. Cook onions, green onions and garlic for about 3 to 4 minutes, until softened. Add chili powder, oregano, cumin, cinnamon and cayenne pepper; cook for 1 minute more, until fragrant.

Return turkey to the pan, along with the raisins, olives, tomato paste and water. Add salt to taste. Bring to a boil, then reduce heat and simmer for about 10 minutes, until thickened. Season to taste, if needed, with salt and pepper. Set aside to cool. This filling can be made a day or two in advance, if kept covered and refrigerated.

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