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Cajun Matzoh Balls with Green Onions
by Joan Nathan

For addition to chicken soup or as part of a gravy for chicken or turkey.

The 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.

  • 1 cup diced green onions (scallions)
  • One-half stick (1/4 cup) pareve margarine
  • 8 regular matzahs
  • Salt and pepper to taste
  • Cayenne pepper to taste
  • 2 large eggs, separated
  • One-half cup chopped parsley
  • 1 matzah, toasted and rolled into fine crumbs, or one-half cup matzah meal, toasted and rolled fine

1. Sauté the green onions in the margarine. Cool.

2. 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.

3. Beat the egg whites until they are stiff and fold in.

4. Roll into balls slightly smaller than a walnut. Then roll them in the toasted matzah meal.

5. 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.

Yield: about 56 matzah balls or 6 to 8 per person

 


Adapted from
JEWISH COOKING IN AMERICA
(Alfred A. Knopf, 1998)

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