Creole Matzo Balls

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Creole Matzo Balls

2 tablespoons canola oil, divided

1/4 cup finely chopped onion

1/4 cup chopped fresh flat-leaf parsley

2 to 2 1/2 teaspoons Creole Seasoning, (see Note)

2 large eggs

1/2 cup matzo meal

Water

Kosher salt

 

 

 

 

 

 

In a small, nonstick skillet, heat 1 tablespoon oil

over medium heat. Add onion and cook, stirring often,

until tender, 2 to 3 minutes. Stir in parsley and

Creole Seasoning to taste and cook, stirring, for 30

seconds. Scrape onion mixture into a medium bowl and

let cool slightly. Add eggs and remaining 1 tablespoon

oil. Mix with a fork until eggs are well broken up.

Add matzo meal and mix until blended. Cover and

refrigerate for 20 minutes or a few hours.

 

Fill a large saucepan with water. Cover and bring to a

boil. Moisten your hands and form the matzo ball

mixture into 12 balls, using a heaping tablespoon

mixture for each.

 

Add a big pinch of salt to the boiling water and drop

in the matzo balls. Cover, reduce heat to low and

simmer for 15 minutes, or until cooked through. Serve

as a side dish or transfer with a slotted spoon to

your soup of choice and serve hot.

 

Makes 12 matzo balls or 6 servings.

 

Author: " Matzo Ball Gumbo " by Marcie Cohen Ferris

(University of North Carolina Press, $29.95).

Formatted by Chupa Babi: 12.10.07

 

Note: Creole Seasoning blends are available in the

spice section of most supermarkets and on the Web.

 

Per serving: 110 calories; 6 g fat (1 g saturated fat;

49 percent calories from fat); 10 g carbohydrates; 71

mg cholesterol; 533 mg sodium; 3 g protein; 0.5 g

fiber.

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