| Old-Fashioned German Style Matzo Balls This recipe was brought from Germany via my husband's grandmother, who emigrated in the 1930's, right before the war. It has been modified by my mother-in-law and my husband to create the following masterpiece. Enjoy! And Happy Passover! Ingredients: 12 sheets matzo 5 eggs .25 cup matzo meal ½ teaspoon ginger ½ teaspoon garlic powder ½ teaspoon oregano ½ teaspoon cayenne pepper ½ teaspoon cumin ½ teaspoon pepper 1 ½ Tbs parsley, finely chopped 1 tbs butter  |
| Process: 1. Soak matzo in water. When they are soggy and softened, press out the excess water. |
 |
| 2. Saute softened matzo in butter and sprinkle with spices. 3. Mash the matzo with a fork while the matzo is over a low flame until the matzo are dried out. 4. Take the pot off the fire and allow to cool. 5. Add eggs and enough matzo meal so that balls can be formed. |
 |
| 6. From balls. 7. To cook, heat seasoned chicken broth to boiling. 8. Add balls one at a time and return broth to a boil. 9. Balls are booked when they float, approximately 3 to 5 minutes. |
 |
| Tips: 1. If you scale up or down the recipe, watch the amount of eggs. If add too few eggs, the balls will fall apart once in the broth. 2. Uncooked matzo balls can be frozen. 3. Makes approximately 24 balls. |
No comments:
Post a Comment