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Matzah Balls

Source of Recipe

Me


Recipe Introduction

This core of this recipe originally appeared on the back of boxes of matzah meal produced by a popular Passover foods producer. In the Year 2001, that company modified the recipe on the back of its box, thus devastating thousands of theretofore loyal followers. Fortunately, at the time, I had been working to perfect the new and improved matzah ball. As you can see, I am enamored with the taste and texture of onion, of which this recipe features both. Fortunately, the duration of the cooking process means you won't have bad breath after your seder... Three notes: 1. There are 2 schools of thought as to whether a matzah ball should be fluffy and cloudlike, or whether it should be like lead. I subscribe to the former school. 2. Any matzah ball smaller than a golf ball offends my sense of machissmo. But keep in mind that they will expand while they cook. 3. You can substitute kosher salt for the bouillon if you are having vegetarians in attendance. Also, if you can't find Nyafat, you can use rendered chicken fat or other shortening, but Nyafat is both traditional and better. :)

List of Ingredients

4 large eggs
1/4 cup onion flavored Nyafat shortening
1/2 cup liquefied onion (in food processor)
1 teaspoon chicken bouillon
Dash of pepper
1 cup matzah meal
1/4 cup chopped onion


Recipe

Beat eggs. Make sure shortening is cooled (or you will end up making scrambled eggs), and mix in shortening. Mix in liquefied onion, bouillon, and pepper. Stir thoroughly with matzah meal and chopped onion. If mixture sticks together, add additional liquefied onion until it gets a little smoother (not too much though).

Cover with plastic wrap and refrigerate for at least one hour. Form into golf ball sized balls and boil in salted boiling water for 30 minutes.