Matzo Balls

This dish is traditionally served in soup in Jewish cuisine. I, on the other hand, tend to eat it as a side dish, especially for ragout dishes. For my curry chicken, for example, this is perfect.

• 250 g matzah meal or matzos
  
• 1 head onion
• margarine for caramelizing
• 2 teaspoons parsley
• salt, pepper
• 1 teaspoon ginger
• 5 eggs
• chicken stock (optional)

Chop the onion and caramelize in a little margarine. You add the parsley while still warm and then set aside to cool. 

Break the matzos into small pieces, or use a matzah meal. Add the beaten eggs, spices, cold onions, etc. You mix them together thoroughly and let it rest for half an hour for the mixture to soak through.

Alternatively, if you are using matzos and have a food processor, you can leave the onion in larger pieces while frying. When it has cooled, you put it in the food processor with the matzos broken up a little and the spices. Don’t make it into a complete powder, it’s better to leave some smaller matzo pieces, as it gives more texture. If the food processor is too small, you can make the mixture in portions. Once you have taken it out of the machine, you can add the eggs, mix everything together, and then let them rest.

Boil water or stock. Stock is better because it gives it a little flavour. Make small balls of the mixture and cook it in simmering water. Not in boiling, because then the dumplings will come apart easily.

As a test, cut one apart to make sure it is cooked through. It’s good when it’s white because it’s originally a little yellowish. If you put it in cold water after you take it out, they are more likely to stay in one piece.