Creole Matzoh Balls
Yield: 12 Matzoh balls
Recipe from "Matzoh Ball Gumbo: Culinary Tales of the Jewish South" by Marcie Cohen Ferris.
• 2 Tablespoons vegetable oil
• ¼ cup finely chopped onion
• ¼ cup finely chopped flat-leaf parsley
• 2 teaspoons Frank’s Famous Creole Seasoning*
• 2 large eggs
• 1 packet (2 ½ ounces) Matzoh ball mix
• 1 teaspoon Kosher salt
• 2½ quarts cold water
1. In a small nonstick skillet, heat 1 tablespoon of the vegetable oil over medium heat.
2. Add the onion and cook, stirring often, until tender, 2 to 3 minutes.
3. Stir in the parsley and Frank’s Famous Creole Seasoning and cook, stirring, for 30 seconds.
4. Scrape the onion mixture into a medium bowl and let cool slightly.
5. Add the eggs and remaining 1 Tablespoon vegetable oil.
6. Mix with a fork until the eggs are well broken up. Add the Matzoh ball mix and stir until blended.
7. Cover and refrigerate for 20 minutes.
8. Meanwhile, fill a 4 quart pot with 2½ quarts water.
9. Cover and bring to a boil.
10. Moisten your hands and form the Matzoh ball mixture into balls approximately 1 inch in diameter, using a heaping Tablespoon mixture for each one.
11. Add a teaspoon of salt to the boiling water and drop the Matzoh balls in.
12. Cover pot tightly, reduce the heat to low, and simmer for 20 minutes or until cooked through.
13. Serve soon or, with a slotted spoon, transfer to a container.
14. Cover and refrigerate until ready to serve.
15. Reheat Matzoh balls in soup.
Franks Famous Creole Seasoning
This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. This is particularly good on grilled chicken or duck.
• 2 teaspoons salt
• 1½ teaspoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon crushed dried basil leaves
• ½ teaspoon crushed dried oregano leaves
• ½ teaspoon crushed dried thyme leaves
• ½ teaspoon crushed dried parsley leaves
Note: This version of Creole seasoning contains salt -- If you like to control salt content separately, omit the salt from the blend.
1. In a medium bowl or food processor combine salt, paprika, cayenne pepper, white pepper, ground black pepper, granulated onion, granulated garlic, crushed basil, crushed oregano, crushed thyme and parsley. Mix thoroughly.
2. Use like salt. When it's salty enough, it's seasoned to perfection.
3. Store in an airtight container for up to three months.
Note: The amounts in this recipe are given by volume. So a "teaspoon" can be a cup or a Tablespoon depending on how much seasoning you wish to make. Double or triple the recipe as you wish.
Bumping this thread up.
Does anyone have any other recipe suggestions? I just had some fantastic matzo ball soup that was loaded with carrots, onions, and chicken. Very flavorful... sometimes I feel as though matzo ball soup is slightly bland. Any suggestions? Thanks so much!
When I make the broth I add carrot, onion, celery, rutabega, parsley, fresh thyme, bay leaves, and peppercorns. i take the chicken out after one hour, take off the meat from the bones, then return all the bones to the soup and keep cooking until you can't wait anymore (I do 1-3hours more) Then strain it all out. To make it fancy I dice up various veggies small and add them to the strained soup, cook them in there until they're done, and add the diced chicken back to the soup just before serving so it stays moist. Everyone seems to love it!
Although they are very non-traditional, I quite like the "green onion-dill matzo balls" on epicurious. (I'd never try to serve them for Passover in our house, but maybe they'd go over well for Chanukah!) They're tasty and very easy to put together (no separate beating of egg whites)