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Southwestern Matzoh Balls
Oy, vey, y'all! Just in time for the holidays, it's Southwestern Matzoh Balls!
Ingredients - 2 T oil, melted schmaltz or butter
- 2
large eggs
- 1/2 cup matzoh meal
- 1 t kosher salt (or 1/2 t regular
salt)
- 2 T finely minced onion
- 1 t finely chopped fresh red jalpeno
pepper
- 2 T vodka
Preparation - Beat oil and eggs together. Add matzoh meal
and other ingredients. Stir to blend thoroughly. Refrigerate covered for
15 minutes.
- In a 3 to 4 qt saucepan, bring about 2 qts of water to
boil. You may add a bit of salt to water if you want. Reduce heat, so
water is boiling but not madly. Drop one inch size balls of matzoh ball
mix into water. Cover pot and simmer for 20 minutes. Drain the matzoh
balls. Add to chicken soup and simmer the soup for five minutes before
serving. Makes about 8 matzoh balls. Serve 2 or so matzoh balls in each
serving of soup.
This recipe may be doubled, however, only use 3 eggs in that case.
You'll also find a recipe for my basic chicken soup at my web site. For
holidays, I'd suggest making the soup with just chicken feet. This makes
an incredible, rich, well-colored stock. To give additional color to the
stock, use the skins from onions when you make the stock.
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