Matzo balls


Matzo Balls

Makes about 80 matzo balls to serve about 12. Recipe is adapted from a recipe from the late Sylvia Elgutter Weiss.

1 bunch green onions

1 bunch parsley

2 medium onions

1½ sticks butter or margarine or ¾ cup rendered chicken fat

2 tsps. cayenne pepper

2 tsps. salt

5 to 6 cups matzo meal

3 cups chicken or beef broth

8 or 9 eggs, beaten

1. In a food processor fitted with a steel blade, chop green onions, parsley and onions.

2. In a large skillet or Dutch oven, melt butter, margarine or chicken fat. Add chopped vegetables. Sauté on medium heat until vegetables are beginning to brown slightly. Add cayenne and salt

3. In a large mixing bowl, combine matzo meal and chicken or beef broth. Mix well. Blend into sautéed seasonings. Add eggs until mixture is combined. It should be “wet.”

4. Cover mixture and place in refrigerator for several hours until firm.

5. Remove from refrigerator and roll into balls about the size of walnuts. Place on baking sheets in freezer until frozen. Remove to reclosable plastic bag. Freeze until ready to use.

6. Bring a large pot of water to boil. Add frozen matzo balls slowly. Reduce heat. Matzo balls will rise to the top when done. Be sure they are hot all the way through. They should take about 25 minutes to cook.