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6 and 1/2 pounds (3 kilos) ground turkey (dark meat)
2 large onions, diced or grated
5-6 zucchini, finely grated and strained
4 eggs
1 cup oats
salt, to taste
pepper, to taste
2 scant teaspoons turmeric
1 scant tablespoon ground caraway seed
1 large onion, diced
1 tablespoon tomato paste
3–4 ripe tomatoes, diced
3–4 cups water
salt, to taste
pepper, to taste
paprika, to taste
turmeric, to taste
soup powder, to taste
1 large onion, diced
3 celery stalks, diced
3–4 cups water
salt, to taste
pepper, to taste
turmeric, to taste
soup powder, to taste
green peas or sliced fennel (optional)
Mix together all ingredients and refrigerate for half an hour.
With wet hands, form small balls and fry in hot oil. Cool completely.
Freeze in bags with 12 balls in each bag.
Add meatballs (no need to defrost) to desired sauce (see below) and cook for about 20 minutes.
In a large saucepan, sauté onion until golden.
Add tomato paste and mix well with onion. Add tomatoes and cook until fully incorporated. Gradually add boiling water, cup by cup, for a total of three to four cups.
Add seasoning and taste; adjust seasoning as needed. Simmer.
In a large saucepan, sauté onion until golden.
Add celery and continue sautéing until softened.
Gradually add boiling water, cup by cup, for a total of three to four cups. Add seasoning and adjust. Simmer.
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