Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 Another great one that I have not tried yet. I will be this year. @@@@@ Cajun Matzoh Balls with Green Onions | New York Times, April 8, 1992 | 1 cup green onions, diced 1/2 stick margarine 8 matzohs 1/2 cup parsley, chopped 2 eggs, separated salt and pepper to taste red pepper to taste 1/2 cup matzoh meal, toasted 20 cups salted water | Saute green onions in the margarine. Soak matzoh in water until soft. Drain and squeeze water from matzoh. Combine with parsley, egg yolks, salt, pepper and red pepper. Place mixture in a skillet with the onions and saute, stirring constantly until there is no more moisture and the mixture can be lifted easily from skillet. Adjust seasonings. Beat the egg whites until stiff and fold into matzoh mixture. Carefully roll mixture into walnut-size balls. Roll them in toasted matzoh meal and refrigerate for 1 hour or more. Bring the water to a simmer. With a slotted spoon, gently lower the matzoh balls into the water and let simmer for 20-30 minutes, covered. Serve as a side dish with soup. Yield: 36 matzoh balls. | _____ RisaG Quote Link to comment Share on other sites More sharing options...
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