INGREDIENTS

INSTRUCTIONS

Date: Mon, 18 Mar 1996 16:52:20 -0500
From: cpa@gis.net (Colene)
I sent this over a week ago, and it hasn't appeared, so I'm sending it
again, so people can have it before Passover.  For those who wonder what
matzo balls are, they are dumplings (usually served in chicken soup during
Passover) made of matzos (the unleavened bread of Passover). This is my
late Mom-in-Law's recipe. She was the best matzo ball cook in Shreveport,
La! (IMHO);> But the orig. recipe called for chicken fat("schmaltz") then
she modified it to use corn oil--I've modified it to use neither:
Crush up matzos (the crackers)in bowl and cover with water.  Let soak 1/2
hr or so. Then "squish up" through fingers until kind of a "dough."
Dry saute in nonstick lg deep pot (or saute the onions in pammed lg deep
pot).*Remove from heat* when edges brown and liquid has mostly evaporated.
Stir in "squished" matzos, then the egg-likes, then the fresh parsley.  Add
matzo meal or water(or broth) to get to the consistency of those "Mama used
to make"(*) --or one you like better >;)
Add salt & pepper to taste--(or other herbs, or garlic if you like).
Refrigerate at least an hour, or overnight.  Roll into 1" balls.  Cook the
matzo balls in boiling broth until they float to the top, or about 10
minutes. Serve 1-3 in a bowl of your best veggie broth.
(*)To make denser, add more meal, to make softer, add more water.  You
might need to play with this--if you want it more "noodley" you can add
more egg-likes; we like them to sink like a stone in the pot, then when
they've cooked through, still have a dense consistency; this is a matter of
taste. Mix them up then cook a few "test balls in salted water" & taste.
Then add this or that--You know, like MAMA used to do!
FATFREE DIGEST V96 #77
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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