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