librarygeek: cute cartoon fox with nose in book (Default)
[personal profile] librarygeek
This recipe is from Joan Nathan's Jewish Cooking in America cookbook. If you like the free taste, go buy one of her cookbooks, please? I have several, and I cook from each of them. These originated in Lithuania, and are connected to the mystical Chasidic tradition. Think the sweet spices associated with Havdalah!



Ingredient list
Matzah balls
4 eggs, slightly beaten
2 tablespoons chicken fat or vegetable shortening
1 cup matzah meal
2 teaspoons salt
2 tablespoons chopped parsley
6 tablespoons chicken soup or water
4 quarts salted water
Oil for greasing

Filling (the important part, if you already know how to make matzah balls)

1 onion, chopped fine
2 tablespoons vegetable oil or chicken fat
2 tablespoons matzah meal
1 egg yolk (I substitute about 2 teaspoons egg substitute, because I hate dealing with a leftover white)
Salt and freshly ground pepper to taste
Dash (up to 1 teaspoon for me!) of cinnamon
12 cups chicken soup

1) In a medium bowl beat the eggs and fat together. Stir in matzah meal, salt, and parsley. Add the chicken soup or water. Refrigerate, covered, like usual for making matzah balls.

2) Make the filling. Fry the onion in the oil or fat over medium heat until crisp. (Since I usually have frozen chopped onion, I cook on a lower heat until golden, then turn it up to medium to fry!) Mix in 2 tablespoons matzah meal and the egg yolk (or substitute). Season with salt, pepper, and cinnamon to taste.

3) dip your hands in cold water. Form 12 matzah balls from the refrigerated mixture, wetting your hands as needed. Spoon a heaping teaspoonful of filling in the middle of the matzah ball and seal it well.

4) Bring the salted water to a boil in a 6 quart pot with a lid. Reduce to simmer and carefully drop in the matzah balls. Cover with the lid and simmer for 30 minutes or until plump.

5) Grease 12 spaces worth of muffin pans with oil or chicken fat. Coat each matzah ball with a little oil.

6) Bake in a preheated 350°F oven for about 30 minutes or until matzah balls are golden brown. To serve, put matzah ball or balls in EACH soup bowl and then spoon warm chicken soup over all. <\cut>

(no subject)

10/2/19 01:29 (UTC)
technoshaman: Tux (Default)
Posted by [personal profile] technoshaman
So this is double-cooked, like a proper chip?!

(no subject)

10/2/19 01:43 (UTC)
technoshaman: Tux (Default)
Posted by [personal profile] technoshaman
Come to think of it, that reminds me of a different food common to your tribe...

(no subject)

10/2/19 04:22 (UTC)
technoshaman: Tux (Default)
Posted by [personal profile] technoshaman
why, Bagels, of course!

(no subject)

10/2/19 01:46 (UTC)
technoshaman: Tux (Default)
Posted by [personal profile] technoshaman
Oooh. It won the Child AND the Beard? Might have to fetch!

(no subject)

10/2/19 04:26 (UTC)
technoshaman: Tux (Default)
Posted by [personal profile] technoshaman
Ooooh?! in that particular book?

Now, my bunch is Ashkenazi, so the Pesach recipes will ... hmmm, I should ask that. I *think* they're following the kitnyot exception? (though my local Reform friend, oddly, *isn't*...)

Which reminds me. You and me both need a copy of Twitty. Because Dayum. If ever there was a man who was the embodiment of my local-`ohana's culinary roots, it's him.

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