Be aware that these delicious matzah balls in a recipe brought over from Germany are denser than typical “Eastern” ones, and are akin to a German dumpling or “knoedel”. I have enjoyed these many times at Passover seders at the Ermans, and to me they are more authentic than what we usually eat. Enjoy!
Six pieces of matzah, crumbled
One stick margarine
2-3 tablespoons oil
One large onion, chopped
1/2-3/4 cup matzah meal
1 tsp salt
Pinch of Ginger
1.Cover crumbled matzah with cold water and soak for 20 minutes. Drain thoroughly in collender; press down on matzah to remove excess water.
2. Melt margarine in frying pan and add oil. Sauté onion until soft and add matzah. Stir in pan to mix and to dry out matzah. When mixture bgins to hold together take off heat and allow to cool.
3. Lightly beat eggs, and add to cooled matzah. Fold in 1/2 cup matzah meal, salt and ginger.
4. Scoop up mixture with a spoon and, using hands well-grease with oil, form into one inch diameter balls.
5. Drop one ball in salted water to see if it stays together. If not, add additional matzah meal to mixture.
6. Cook for 5 minutes in chicken stock or in finished soup (if cooked in soup, be aware that they may absorb large amounts of soup!). When they rise to the top, they are done.
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