from "The Settlement Cook Book"
2 tbsp marrow or chicken fat, chilled
2 eggs
1/4 cup matzos meal, sifted
1/2 tsp salt
a grating of nutmeg
1/2 teaspoonful chopped parsley
(I'll bet that, (the parsley), was added by one of classy German ladies, somehow I don't see parsley in Ponivez; it was probably she who also suggested you could use cracker crumbs or bread crumbs.)
Split bones, remove marrow and cream marrow or other fat, add well-beaten eggs, season, add enough matzos meal to make soft dough.
Add parsley, shape into balls the size of a marble. Try one in boiling water; if it doesn't hold together, add more meal. Drop into boiling soup 15 minutes before serving.
From Esther Vail
shared by Mary
(11/1/03)
This is how I make them, about once a year:
Beat 2 eggs with 4 tbsp. chicken fat (yum!) or vegetable oil, 1 tsp. salt and 1/2 cup seltzer. Stir in about 1 cup of matzo meal for a fairly thick batter. Chill one hour.
Form into balls and cook about 30 minutes in boiling water.
Barbara
I am telling you people, USE OLIVE OIL in your matzoh balls. I use more eggs, too, btw. It took an Italian to build a better Matzoh ball. . . trust me. They are just jewish gnocchi, is all.
Carolyn
A friend made matzah ball soup with beef marrow. OMG, that was sooooo good.
Mary
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