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Passover Recipes
Cajun Matzah Balls
Source: "Jewish Cooking In
America," by Joan Nathan.
INGREDIENTS
1 cup diced green onions (scallions)
1/2 stick (1/4 cup) pareve margarine
8 regular matzahs
Salt and pepper to taste
Cayenne pepper to taste
2 large eggs, separated
1/2 cup chopped parsley
1 matzah, toasted and rolled into fine crumbs, or 1/2 cup matzah
meal,
toasted and rolled fine
Make: 56 matzo balls.
PREPARATION
1. Saute the green onions in the margarine. Cool.
2. Soak the 8 matzahs in water until soft.
Drain very well and squeeze out all the water. Place in the
skillet with the sauteed green onions. Add the salt, pepper,
and cayenne, and 2 well-beaten egg yolks before the mixture
gets too hot. Add the parsley and cook, stirring, constantly,
until the matzah is dry and it leaves the skillet. Cool.
3. Beat the egg whites until they are stiff
and fold in.
4. Roll into balls slightly smaller than
a walnut. Then roll them in the toasted matzah meal.
5. Lower the matzah balls gently with a
slotted soup spoon into gently simmering salted water and simmer
them, covered, for 30 to 40 minutes. Lift with a slotted spoon
into bowls with chicken soup or drain and serve as a dressing
with beef or turkey.
