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This is made
the Alsatian or southern German way with
broken-up matzah rather than matzah meal.
Ingredients:
- 1 cup
diced green onions (scallions)
- 1/2
stick (1/4 cup) pareve margarine
- 8
regular matzahs
- Salt and
pepper to taste
- Cayenne
pepper to taste
- 2 large
eggs, separated
- 1/2 cup
chopped parsley
- 1
matzah, toasted and rolled into fine
crumbs, or 1/2 cup matzah meal, toasted
and rolled fine
1. Saute
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 sauteed 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. |
