Matzah Balls/Kneidlach: Cajun Style - pareve

Posted by : Beth Greenfeld

From the recipe collection of my friend Pat Gold, z"l.

CAJUN MATZAH BALLS WITH GREEN ONION (56 matzo balls; 6-8 person)

from: Jewish Cooking In America by Joan Nathan

This is made the Alsatian or southern German way with broken-up matzah
rather than matzah meal.


 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

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.

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