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matzo balls - passover 2013

I hope you all enjoyed your Easter break. Mine was spent in Brisbane visiting my family. Whilst all of you were out there scoffing Easter eggs and hot cross buns I was eating matzo. In fact I was thinking I should subtitle this week's posts, Passover, 8 days of egg and matzo. I find Passover a challenge because for 8 days all I seem to eat is matzo glued together with eggs. I'm no fan of matzo and I rarely eat eggs so you can see my problem. By the 8th day of Passover I'm hanging out for my breakfast oats, a piece of toast and a bowl of rice or pasta!

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This week I'm going to bring you 2 recipes made entirely from matzo and egg that I do enjoy eating during Passover . Today's recipe is for matzo balls which are also known as kneidlach and are usually served with chicken soup. You can buy matzo meal all the year round and it keeps well in the freezer, so there is no reason why I don't make these any other time of the year but I only ever make them during Passover.

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I've been making this recipe for years. It's pretty much the recipe you find on the outside of Solomon's Matzo Meal packet with a few changes. Normally I make the mix in the morning to use later that evening. I don't think kneidlach reheat well so you can make the mixture ahead and just cook the quantity you need. The mixture can be stored a day or two in the fridge.



Kneidlach Recipe (makes 16)
1 tablespoon (20 ml) melted chicken fat or olive oil
1 cup coarse matzo meal
salt/pepper/ground ginger to taste
1 cup boiling water
1 beaten egg

In a small bowl combine the fat, the matzo meal and the seasonings. Stir together to coat the matzo meal with the oil.
Add the boiling water to the matzo meal mixture and stir to combine. Cover the bowl and allow the mixture to cool to room temperature.
Add the beaten egg and mix well. Cover again and place in the fridge for a few hours.
Test for seasoning before you make the matzo balls.
Bring a a saucepan of chicken soup or salted water to the boil.
Thoroughly wet your hands and roll spoonfuls of the mixture between the palms of your hands to form small balls.
Drop the balls gently into the soup, bring back to the boil, then lower the heat so the mixture gently bubbles for the next 15 minutes.
Serve 3 - 4 matzo balls per bowl of soup.

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I'll be back on Wednesday with my other favourite matzo and egg combo so see you all then,

Jillian
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