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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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SAVOY HERBED MATZOH KLEIS
Matzoh Balls made from whole matzoh |
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Yield: About 6 servings |
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INGREDIENTS: |
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- 6 whole plain matzohs
- 2 cups chicken or beef broth, preferably home-made, or
good quality low-sodium canned
- ˝ pound onions, finely chopped (2 cups).
- 3 tbsp mild olive or vegetable oil
- 2 tsp fresh minced garlic
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh dill
- 2 tsp grated lemon zest
- 3 large eggs
- About 3 tbsp ground blanched almonds or matzoh meal,
plus additional, if desired
- Salt and freshly ground black pepper
- 1 recipe Classic Chicken Soup
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INSTRUCTIONS: |
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- Break the matzohs into small pieces in a large bowl.
Heat the broth until it is very hot and pour it over the
matzoh. Set aside to allow the matzoh to drink up the
broth.
- In a large skillet, sauté the onions in the oil over
medium heat, stirring, until soft and translucent, 7 - 10
minutes. Add the garlic and cook for 2-3 minutes. Stir in
the parsley, chives, dill, and lemon zest. Add the soaked
matzoh and cook, stirring constantly, until the mixture
becomes dry and pastelike. Return it to the bowl and let
cool until you can handle it.
- Your fingers will do the best job mixing this, but if
you're really averse to using them, try a potato masher,
ricer, or just a heavy fork. Knead and mash the matzoh
pieces until you have a fairly smooth, homogeneous
mixture.
- Beat in the eggs, one at a time, and the ground
almonds or matzoh meal, and season well with salt and
pepper. Cover and refrigerate for at least 2 hours to
allow the mixture to absorb all the seasoning and liquid.
- Bring 4 quarts of water and 1˝ tbsp salt to a boil in
a large wide pot.
- Place a bowl of cold water and a large platter or tray
near you as you work. Now try rolling a little batter into
a walnut- or olive-size ball. It should be somewhat
sticky, but fairly easy to roll into very soft balls, with
hands moistened with the cold water as needed. If the
batter is too soft to roll, or the balls don't hold their
shape on the platter, add just enough ground almonds or
matzoh meal to achieve the right consistency. Too much
will make the kleis heavy, as will packing them too
densely into a ball. A light touch is essential.
Eventually you'll know quite easily when they feel just
right.
- If you'd like the kleis to look more finished, without
homey, ragged edges (it's a slight tradeoff- they won't be
quite as light), spread additional ground almonds or
matzoh meal on a sheet of wax paper or a plate, and very
lightly dredge the rolled balls in it. Put the finished
balls on the platter or tray, and continue making the
kleis until all the batter is used up.
- When all the kleis are rolled and the water is boiling
furiously, turn the heat down to a gentle boil. Quickly
and carefully slide the balls in, one by one, nudging them
in with a spoon or your finger, and cover the pot tightly.
Don't crowd the pot - if necessary, prepare the matzoh
balls in two batches or use two pots.
- Temperature is important here: If the water is boiling
with too much force, the matzoh balls may break up or
disintegrate into thick sludge. If the water is not hot
enough, the protein won't coagulate and the hapless balls
will also fall apart. Aim to keep the water, as the French
say, "smiling" , the bubbles breaking slowly and gently on
the surface of the water. (You can best check the water
temperature if the pot lid is glass; otherwise, listen
for sounds of rapid boiling, but don't lift the lid.)
- Simmer over low heat for 30-40 minutes, without
removing the lid. (They will cook by direct heat as well
as by steam, which makes them puff and swell, and peeking
will dissipate some of that steam). Take out a dumpling
and cut it in half. It should be tender, fluffy, and
completely cooked through. If it isn't, continue cooking
until the kleis test done.
- Remove them gently with a skimmer or large slotted
spoon - they are too fragile to pour out into a colander.
Add them to the soup and simmer slowly until piping hot.
Ladle the kleis and steaming soup into warmed shallow
bowls and serve immediately. Or cover the drained kleis
with some broth and set aside until you are ready to heat
them.
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Source: The Gefilte Variations by Jayne Cohen | |
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KOSHER DELIGHT MAGAZINE
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