Fun With Matzo Balls
Whether you spell it Matzah, Matzo, or Matzoh, there are lots of delicious and unconventional Matzo ball recipes for your Passover enjoyment
- Box of Streits’ or Manischewitz matzo ball mix
- Egg replacer powder. The matzo ball box comes with two envelopes. For each envelope they ask for 2 eggs however this needs to be tripled. (You’ll need 6 egg equivalent per individual package)
- Vegan “chicken” soup mix. VeganBits found “chicken” soup powder at Whole Foods. Apparently it tasted surprisingly like Chicken Soup
Whisk egg replacer and oil together, following directions on package. Add matzo mix. If it seems too loose, add 1-2 tablespoons matzo meal. Combine well and place in the fridge for 15 minutes. Once chilled, remove dough from fridge and roll into 12-15 balls. Reduce your large pot of boiling water to a simmer. Gently place balls in water and cover tightly. Remove balls with slotted spoon and refrigerate. Reheat in your “chicken” soup.
- 4 eggs
- 2 teaspoons celtic sea salt
- ¼ teaspoon pepper
- 2 cups blanched almond flour, sifted
- 6 cups chicken stock
In a medium bowl, beat eggs, (1 teaspoon) salt and pepper for 2 minutes. Stir in the almond flour. Refrigerate the mixture 2-4 hours. Remove from refrigerator. Heat a large pot of water (with 1 teaspoon salt) and bring to a boil. Roll the batter into 1-inch balls then drop into the pot of boiling water. Reduce heat, cover and simmer for 20 minutes. Heat 6 cups chicken stock in a separate pot. When the matzoh balls are finished, remove from simmering water with a slotted spoon and add to chicken stock. Ladle stock, plus 2-3 matzoh balls into individual bowls and serve.
…cause why can’t you have your Matzah and eat your Kimchi too?
- Basic chicken broth (homemade or store-bought)
- 1/2 cup chopped sour kimchi
- 1/2 cup sour kimchi juice
- Matzah Balls (homemade or from a mix)
Bring chicken broth to a boil. Add kimchi and kimchi juice to broth and simmer. Add matzah balls and simmer for 20 minutes. Skim any film off of surface.
Meatloaf, but with Matzoh!
- 1 pound ground beef
- ½ pound ground veal
- 1 egg, beaten
- 2 tablespoons parsley
- 2 tablespoons basil
- 1 garlic glove, minced
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- ½ cup canned tomatoes, crushed or diced
- 1 small onion, chopped fine
- 3 matzos, ground fine
Preheat oven to 350 degrees F. In a large mixing bowl combine ingredients. Place meat mixture in a loaf pan and bake for 60 minutes
And for Dessert:
- 4 to 5 pieces of matzo
- 1 cup firmly packed dark brown sugar
- 1 cup (2 sticks) unsalted butter
- 1 cup chopped bittersweet chocolate, or semi-sweet chocolate chips
- Toppings, as desired eg. sea salt, pistachios, dried fruit, nuts, coconut, etc.
Preheat oven to 375 degrees and line baking sheet with parchment paper
Place the matzo in one layer on the baking sheet, breaking it where necessary to fill the pan completely. Set aside.
In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.
Put the pan in the oven, then immediately turn the heat down to 350 degrees. Bake for 15 minutes, watching to make sure it doesn’t burn. If it looks like it is starting to burn, turn heat down to 325 degrees. (While it is cooking, resist all urges to scrape the pan with extra pieces of matzo. You will burn yourself. Trust us.)
After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula.
You can leave it just as is or add your favorite toppings while the chocolate is still melted.
Let cool completely, then break into smaller pieces and store in an airtight container.
OR – You could also order this delicious-sounding Matzoh Ice Cream from the good people at Chozen Ice Cream. Yum!
Photo by Alexandra Moss via Flickr