Matzoh Balls with Green Onions
For addition to chicken soup or as part of a gravy for chicken
following recipe is a perfect example of American regional assimilation.
Made the Alsatian or southern German way with broken-up matzoh
rather than matzoh meal, these matzoh balls also include red pepper
and scallions, called green onions in Louisiana. For more matzoh
ball recipes, see pages 110 to 113 in Jewish Cooking in America
with Joan Nathan.
cup diced green onions (scallions)
stick (1/4 cup) pareve margarine
and pepper to taste
pepper to taste
large eggs, separated
cup chopped parsley
matzah, toasted and rolled into fine crumbs, or one-half cup
matzah meal, toasted and rolled fine
Sauté the green onions in the margarine. Cool.
Soak the 8 matzahs in water until soft. Drain very well and squeeze
out all the water. Place in the skillet with the sautÈed
green onions. Add the salt, pepper, and cayenne, and 2 well-beaten
egg yolks before the mixture gets too hot. Add the parsley and
cook, stirring constantly, until the matzah is dry and it leaves
the skillet. Cool.
Beat the egg whites until they are stiff and fold in.
Roll into balls slightly smaller than a walnut. Then roll them
in the toasted matzah meal.
Lower the matzah balls gently with a slotted soup spoon into gently
simmering salted water and simmer them, covered, for 30 to 40
minutes. Lift with a slotted spoon into bowls with chicken soup
or drain and serve as a dressing with beef or turkey.
about 56 matzah balls or 6 to 8 per person