Goose Matzo Balls With Dried Ginger And Parsley Recipes

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MATZO BALLS



Matzo Balls image

Provided by Ina Garten

Time 55m

Yield 18 to 20 matzo balls

Number Of Ingredients 6

4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

Steps:

  • Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  • Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

GOOSE-MATZO BALLS WITH DRIED GINGER AND PARSLEY



Goose-Matzo Balls With Dried Ginger and Parsley image

This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth."

Provided by David Sax

Categories     dinner, weekday, soups and stews, main course

Time 15m

Yield 20 matzo balls

Number Of Ingredients 6

5 whole matzos
150 milliliters liquid goose fat
4 eggs
1 teaspoon dry ginger (or ground fresh)
1/2 cup fresh chopped parsley
Salt and pepper to taste

Steps:

  • Crumble matzos, mix in other ingredients slowly, rolling dough into squash-ballsize balls. Place in salted, boiling water with salted goose meat and vegetables.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams

PARSLEY MATZO BALLS



Parsley Matzo Balls image

These traditional beauties skew on the tender and fluffy side, thanks to the glug of seltzer lightening up the batter. A little chopped parsley adds color and a hint of freshness. Don't have matzo meal on hand? Save an extra trip to the grocery store by making your own. Break up a few matzo sheets and pulse them in the food processor until they take on a bread crumb-like consistency.

Provided by Robyn Doyon-Aitken

Categories     Main course     Main Dish     Side Dish

Yield 6-8 people

Number Of Ingredients 7

4 eggs (lightly beaten)
1/4 cup (60 ml) vegetable oil (or schmaltz)
1 tsp. salt
1 cup (105 g) matzo meal
2 Tbsp. finely chopped fresh flat-leaf parsley
3 Tbsp. seltzer water
Classic Chicken Soup ((SEE RECIPE LINKED BELOW))

Steps:

  • Stir together the eggs, vegetable oil, salt, matzo meal, parsley, and seltzer in a large bowl. Cover and refrigerate for 30 minutes
  • Meanwhile, bring a large pot of generously salted water to a boil. Turn the heat to medium-low and keep at a simmer while you form the matzo balls.
  • Moisten your hands with water. Scoop out a rounded 1 Tbsp of matzo ball batter and roll it into a 1-in/2.5-cm ball. Drop into the simmering water, and repeat with the remaining batter. You should end up with about 15 matzo balls. Cover the pot and simmer until the matzo balls are tender and puffed, 30 to 35 minutes. (If you cut one in half, it should be pale in color throughout.)
  • Remove the matzo balls from the pot with a slotted spoon, divide between bowls, and ladle soup over the top. (Matzo balls can be cooled to room temperature, then stored, covered, in the refrigerator for up to 1 day. Rewarm them in your soup before serving.)

PARSLEY-SAGE MATZO BALLS



Parsley-Sage Matzo Balls image

Provided by Miriyam Glazer

Categories     Egg     Appetizer     Side     Passover     Spring     Kosher     Sage     Parsley     Boil     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 36

Number Of Ingredients 8

4 large eggs
5 tablespoons stick margarine, melted
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup finely chopped fresh Italian parsley
2 tablespoons chopped fresh sage
1 1/4 cups matzo meal
1/2 cup club soda

Steps:

  • Whisk eggs in medium bowl until frothy. Whisk in melted margarine, salt, and pepper, then herbs. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.
  • Line baking sheet with plastic wrap. Using wet hands and 1 heaping teaspoonful for each, shape batter into matzo balls. Arrange on prepared sheet.
  • Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 1 hour. Using slotted spoon, transfer matzo balls to clean baking sheet. (Can be made ahead. Let stand at room temperature 2 hours or cover and chill up to 1 day. Rewarm in soup before serving.)

MARVELOUS MATZOH BALLS



Marvelous Matzoh Balls image

I've had plenty of matzoh balls in my life, but these are the best ones by far! Do not resort to a boxed mix, these are easy and far superior! Matzoh balls are traditionally made for the Jewish holiday of Passover and float (or sink) in a bowl of chicken soup. However, there is nothing more comforting when you don't feel well than a piping hot bowl of chicken soup with these gems.

Provided by Lindsay

Categories     Dumplings

Time 55m

Yield 8

Number Of Ingredients 9

1 medium parsnip, peeled and diced
1 medium carrot, peeled and diced
⅓ cup shortening, melted
4 large eggs
1 cup matzo meal
½ cup water
1 teaspoon salt
1 dash black pepper
1 tablespoon minced parsley, or to taste

Steps:

  • Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
  • Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
  • Refrigerate covered for 20 minutes.
  • Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!

Nutrition Facts : Calories 185.5 calories, Carbohydrate 17.7 g, Cholesterol 93 mg, Fat 11.2 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 334.7 mg, Sugar 1.6 g

JOAN NATHAN'S MATZO BALLS



Joan Nathan's Matzo Balls image

This is Joan Nathan's own recipe for matzo balls. It's lightly spiced for a nice (but not too different) change from the plain matzo ball. Dough requires a few hours of refrigeration.

Provided by blucoat

Categories     European

Time 35m

Yield 12 matzo balls

Number Of Ingredients 7

3 tablespoons vegetable oil or 3 tablespoons chicken fat
6 large eggs, well beaten
1 teaspoon salt
1/4 teaspoon grated nutmeg
1 teaspoon grated fresh ginger
1 1/4 cups matzo meal
1 tablespoon chopped fresh parsley

Steps:

  • Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
  • Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
  • Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.

Nutrition Facts : Calories 113.2, Fat 6.1, SaturatedFat 1.3, Cholesterol 105.8, Sodium 232.3, Carbohydrate 10, Fiber 0.3, Sugar 0.2, Protein 4.3

GREEN ONION-DILL MATZO BALLS



Green Onion-Dill Matzo Balls image

Categories     Egg     Ginger     Onion     Sauté     Passover     Spring     Kosher     Dill     Bon Appétit

Yield Makes 16 balls

Number Of Ingredients 10

6 tablespoons chicken fat or pareve margarine (3/4 stick)
4 green onions, thinly sliced
4 large eggs
1/4 cup minced fresh dill
2 tablespoons club soda or seltzer
1 tablespoon sugar
1 1/4 teaspoons kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 cup unsalted matzo meal

Steps:

  • Melt chicken fat in small skillet over medium-low heat. Add onions and sauté 30 seconds. Set aside. Whisk eggs and all remaining ingredients in medium bowl to blend well. Stir in onion mixture. Cover; chill at least 6 hours and up to 1 day.
  • Bring large pot of salted water to boil. Drop matzo ball mixture by rounded tablespoonfuls onto foil, forming 16 mounds. Using wet hands, shape into balls; drop into pot. Cover; boil matzo balls until very tender, about 1 hour 10 minutes. Transfer matzo balls to shallow dish. (Can be made 1 day ahead. Cover; chill. Steam 15 minutes to rewarm.)

ALMOND AND GINGER MATZO BALLS



Almond and Ginger Matzo Balls image

Make and share this Almond and Ginger Matzo Balls recipe from Food.com.

Provided by TishT

Categories     Grains

Time P1DT1h15m

Yield 16 balls

Number Of Ingredients 10

1/4 cup unsalted margarine, melted
1/2 cup slivered almonds, toasted
1 1/4 teaspoons kosher salt
1 teaspoon sugar
3/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 large eggs
1/3 cup ginger ale
1 cup unsalted matzo meal
peeled fresh ginger (1 1/2-inch-thick round)

Steps:

  • Place margarine in medium bowl.
  • Blend almonds, salt, sugar, ginger and pepper in food processor until nuts are finely chopped; mix into margarine.
  • Whisk in eggs and ginger ale; stir in matzo meal.
  • Cover and chill 1 day.
  • Bring large pot of salted water to boil; add fresh ginger.
  • Drop batter onto sheet of foil in 16 equal mounds.
  • Using wet hands, shape mounds into smooth balls and drop into boiling water.
  • Cover pot tightly.
  • Reduce heat to medium.
  • Cook matzo balls until very tender throughout, about 1 hour 15 minutes.
  • Using slotted spoon, transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish.
  • *Can be made 2 days ahead.
  • Cover and refrigerate.
  • Rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water.

Nutrition Facts : Calories 93.4, Fat 5.8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 201.1, Carbohydrate 7.5, Fiber 0.6, Sugar 0.9, Protein 3

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