Pumpkin and Sweet Potato Soup with Sweet Potato Knaidlach (Matzoh Balls)

Name: Pumpkin and Sweet Potato Soup with Sweet Potato Knaidlach (Matzoh Balls)
Yield: Yield: About 8 servings
Ingredients: 1 large egg, beaten; ½–¾ cup matzoh meal; About ½ pound onions, chopped (2½ cups); 2 tablespoons sautéed onions (reserved from preparing the soup); Pomegranate seeds or minced red onion, for garnish (optional); 7–8 cups chicken broth, preferably homemade, or good-quality low-sodium canned; 1 large sweet potato (about 1 pound), peeled and cut into 1-inch pieces; 1½ pounds sweet pumpkin or butternut, kabocha, hubbard, or other sweet winter squash, halved and peeled, seeds and strings discarded, flesh cut into 1-inch pieces; 3 tablespoons mild olive or vegetable oil; 1 large sweet potato (about 1 pound); Nutmeg, preferably freshly grated, to taste; Salt and freshly ground black pepper

Preparation info

Yield: About
8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

“Let the sky rain potatoes,” Shakespeare’s Falstaff cries out in quest of aphrodisiac aids. The old lecher was calling for sweet potatoes, the more common and accepted potato of the time (the word “potato” did not refer to the white tuber until around 1775, according to the Oxford English Dictionary).

To the Jews around the globe who readily embraced the sweet potato and the other imports from the New World, pumpkins and squashes, the rapidly growing vegetabl

Ingredients

Side dish
Starter
Soup
Sukkot
Jewish

Ingredients

Method