| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Lithuanian |
: kosher/me, Passover |
8 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Ground beef |
| 1 |
tb |
Vegetable oil |
| 2 |
lg |
Egg yolks |
| 2 |
tb |
Chicken fat; softened |
| 2 |
tb |
Matzo meal; approximately |
| 1 |
pn |
Salt |
| 1/4 |
ts |
Cinnamon |
| 2 |
lg |
Eggs |
| 2 |
c |
Water |
| 10 |
ts |
Chicken fat |
| 1 1/4 |
c |
Matzo meal; approximately |
| 1 |
ts |
Salt; or to taste |
| 3 |
qt |
Salted water; rapidly boiling |
| 2 |
ts |
Cinnamon |
INSTRUCTIONS
MEAT FILLING
MATZO BALLS
Saute the meat in the oil in a skillet until brown. Drain and cool and
combine with the egg yolks, chicken fat, matzo meal, salt and cinnamon.
Refrigerate at least one hour.
Beat the eggs well in a bowl. Add the 2 cups water and 6 tsp of chicken fat
and mix well. Add enough matzo meal and salt to make a soft mass.
Refrigerate at least one hour.
Divide the matzo meal mixture into 8-10 balls of equal size. Flatten, then
and place 1 tsp of meat filling in the center of each. Enclose the filling,
pinch the edges together and form into balls.
Place the matzo balls into the 3 qts of rapidly boiling salted water and
simmer 20 minutes. Preheat the oven to 400F. Drain the matzo balls and
place in a pan greased with chicken fat, cover with remaining 4 tsp chicken
fat and sprinkle with cinnamon. Bake 15-20 minutes or until slightly
browned.
Serve with chicken soup.
Recipe by: : The Jewish Holiday Kitchen_ by Joan Nathan.
Posted to JEWISH-FOOD digest Volume 98 #006 by lisamontag@juno.com (Lisa
Montag) on Jan 5, 1998
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