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What You Need


Matzah Balls

4 Eggs

3 tbsp. Shallot; minced

1 clove Garlic; minced

1 tsp. Lemon zest

1/4 tsp. Ground ginger

1 tbsp. Parsley; minced

1 c. Matzo meal

1 tsp. Salt

1/4 c. Cold water

 

Broth

1 Yellow onion

1 bunch Green onion

3 cloves Garlic

1/2 tsp. Whole peppercorns

1/2 c. Flat-leafed parsley; whole leaves lightly packed

8 oz. Parmesan rinds (ask the deli)

Cheese cloth

6 c. Water

Matzah is a traditional Jewish unleavened bread (more like a cracker really).  Pieces of matzah are crumbled to make the base for matzah balls, which are served in a light broth as part of a special Passover dinner, called a Seder.  This recipe calls for making your own broth Parmesan rinds.  I know, I know – you’re thinking “what the heck is a Parmesan rind and where am I going to get it?”  It’s easy, I promise. They are just the hard ends of a piece of Parmesan cheese.  If you buy Parmesan in wedges and grate your own at home, save the ends and toss them in the freezer.  Alternatively, you can check with the deli counter in your local grocery store.

Sping Onion Matzah Ball Soup

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  Serves:  4


  Prep. Time:  10 minutes


  Cook Time: ​ 1 hr. 30 min.


  Difficulty: ​ Medium

What You Do


1.  Combine shallot, garlic, lemon zest, ground ginger, parsley, and salt in medium mixing bowl and toss until well mixed.


2.  Stir in matzo meal.


3.  Scramble eggs, pour into dry ingredients, and mix well.  Cover and refrigerate for 1 hour.


4.  Thinly slice the white and light portion of the green onions into rounds.  Reserve the dark green section for later.


5.  If you have a gas stove, peel onion and cut in half.  Char the onions over low flame watching closely to keep from burning.  If you don’t have a gas stove, quarter the onions and broil them on low until lightly charred, watching closely.


6.  When the onions are charred, transfer onions to a large sauce pot and add green onion rounds, garlic, whole peppercorns, and parsley.


7.  Tie Parmesan rinds in cheese cloth and add cheese cloth bundle to the sauce pot.


8.  Add 6 cups of water to the sauce pot and bring to a boil.  Reduce heat, cover, and simmer for 45 minutes to 1 hour.


9.  Remove broth from heat and discard the cheese cloth bundle.  Strain broth through a fine-mesh sieve and discard the onions and other seasonings.  Return broth to the stock pot and keep warm over very low heat.


10.  Fill another medium-stock pot with water and bring to a boil.  Remove matzah ball dough from the

refrigerator and stir in 1/4 cup of cold water, a few tablespoons at a time, until the dough holds together and is slightly sticky, but not runny.


11.  Shape dough into golf-ball sized portions.


12.  Drop matzah balls into boiling water and cook for about 10 minutes.  


13.  While matzah balls are cooking, thinly slice reserved dark green portions of green onions into rounds.


14.  When matzah balls are cooked, remove with a slotted spoon. Divide matzah balls evenly among 4 wide, low bowls.  Ladle broth over matzah balls and top with sliced green onions.  Enjoy.

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