So I went home yesterday for passover hoping that for once my mom would cook somethign that wasn't premade or frozen but alas, I was disappointed. My mom had boguht a premade chicken from costco and she told me that I was the one who was going to make the matzoh balls. In a way, this made me happy because last passover she had purchased matzoh balls from celebrity deli and they had been quite thick and tasteless. Very dissapointing. I have my own 'way' of making light, airy and tasty matzoh balls and when my mom and grandmother saw I was not following the directions on the back of the matzoh ball mix box they could not believe it. My grandmother, the traditionalist, was scandalized but luckily both she and my mom were game to try it (they are evolving-thank god).
I used two matzoh ball mix packets and first mixed four tablespoons of vegetable oil, 4 eggs before adding the matzoh ball mix. I then added 1/4 cup of chopped onion, 1 1/2 tbspns of minced garlic, and a teaspoon of oregano and 1/2 a tspn of black pepper. This was then refrigerated for at least 15 minutes ebfore adding them to a pot of boiling water (in the form of very small balls-they get a lot bigger as they cook) which i had flavored with some garlic salt, italian seasoning and poultry seasoning. I reduced the heat to a simmer once the matzoh balls were added and they simmered for twenty minutes before they were ready which was when I proceeded to add them to my pre-made chicken soup broth.
The matzoh balls were pronounced the best thing on the menu and I was quite pleased with how they turned out. Mmmm matzoh balls ARE the best part of passover.
Recipe: Tagine de Legumes du Cafe Aion
3 weeks ago