The following recipe is from the December 21 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Every bowl of really good chicken soup deserves really good matzoh balls, but the sad case is that those holy grail of matzoh balls are pretty difficult to come by. Either overly dense or or fall apart fluffy and softball-sized, a happy medium is rarely found.
That is, until we found these Onion-Stuffed Knaidlach from Kosher Revolution. For the uninitiated knaidlach is the Yiddish term for matzoh balls, and these matzoh balls are truly exemplary. Perfectly sized and seasoned and flecked with cilantro, these matzoh balls are filled with sweet caramelized onions, boiled until light and tender, then plopped into a steaming bowl of chicken soup. They might not be your bubbe's matzoh balls, but when they taste this good we're sure she won't object.
Read more: Cook the Book: 'Kosher Revolution'
- Yield:makes 12; serves 4 to 6
- Active time: 1 hour
- Total time:4 hours
- 3 large eggs
- 5 tablespoons chicken stock or seltzer
- 5 tablespoons chicken fat or canola oil
- 3/4 teaspoon salt, plus additional
- 1/4 teaspoon white pepper
- 1/4 cup chopped parsley
- 2 tablespoons chopped cilantro (optional)
- 3/4 cup matzo meal
- 1 large onion, cut into 1/4-inch dice
In a small bowl, combine the eggs, stock, 3 tablespoons of the fat, salt, pepper, parsley and cilantro, if using. Add the matzo meal and blend. Cover and refrigerate at least 3 hours or overnight.
In a medium skillet, warm the remaining fat over medium-high heat. Add the onions and a pinch of salt and sauté, stirring, until translucent and beginning to brown, about 12 minutes. Drain the onions on a paper towel and set aside.
Bring a large pot of salted water to a boil. Reduce the heat so the water boils slowly. (Too rapid boiling can make the knaidlach break when cooking.) Using wet hands, form 1 to 1 1/2 tablespoons each of the matzo meal mixture into a disk held in one palm. Place 1 to 1 1/2 teaspoons of the onion in the middle of the disc, pinch to enclose, and roll between both hands until a ball is formed. Drop into the water. Repeat with the remaining mixture and onions.
When the knaidlach float to the surface of the water, reduce the heat, cover, and simmer until tender, 45 to 60 minutes. Remove the knaidlach with a slotted spoon, transfer to soup, and serve.