Most of you know "Matzah Balls" when they are served in soup. After having tested that delicious way of preparing "Matzah Balls" and falling in love with those tasty dumplings, I thought that it would be a good idea to fry them and serve them as I would do with meatballs...
I elaborated this simple recipe one evening when I was craving for my "Matzah Balls", but didn't want to eat soup.This invented dish came out very well!
"Matzah Balls", also known as "Knaydlach" in Yiddish, are similar to what the German call "Klösse" and the Austrians "Knödel"; they are the Jewish version of those dumplings. The only difference resides in the fact that instead of being made with stale bread, they are prepared with Matzah flour (ground Matzah sheets)... "Matzah Balls" are generally eaten for Passover when flour is replaced with Matzah meal, but they are also served all year long on the occasion of Shabbat.
Joan Nathan's "Matzah Balls" (recipe taken from "Jewish Cooking In America" and adapted by myself) are very moist and ever so fine! Although there is no meat in a "Matzah Ball", those dumplings have a very pleasant meaty taste (a cross between chicken and veal) that is even more pronounced when they are fried and processed like meatballs. With the zucchinis and the bell peppers the combination gets even more flavourful and the added soy sauce confers that little "smokey" something to the whole dish.
I must say that I am very pleased with this recipe which has been adopted by both my boyfriend and me! I find this way of preparing "Matzah Balls" quite unique and highly recommendable for any adventurous cook...
Serves 2-3 people.
4 Tbs Olive oil
1 Big bell pepper, cut into thin strips
2 Medium zucchinis, cut in half moons
1 Big onion, halved and sliced
2 Cloves garlic, very finely chopped or crushed
1/2 Tsp Paprika powder
1 Tbs Castor sugar
2-3 Light Soy sauce
3-4 Tbs Dark balsamic vinegar
Salt, to taste
Pepper, to taste
Matzah balls (by Joan Nathan):
4 Eggs (~50g)
2 Tbs Vegetable oil
1/4 Cup Chicken broth
1 Cup Matzah meal
1/4 Tsp Garlic powder (optional)
Salt, to taste
Pepper, to taste
1. Mix the eggs with a fork. Add the oil, chicken broth, matzah meal, garlic powder, salt and pepper and mix well until blended.
2. Cover and refrigerate for several hours.
3. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls. 4. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water.
5. Cover and simmer for about 10-15 minutes or until soft.
6. Remove from the water and drain.
7. Heat a non-stick frying pan over high temperature.
8. Add 3 Tbs olive oil and add the matzah balls.
9. Fry the balls until nice and golden brown.
10. Set aside in a warm oven.
11. Heat a non-stick frying pan over medium high temperature.
12. Add 1 Tbs olive oil, the onions and garlic.
13. Stir-fry until the onions are translucid.
14. Add the bell pepper and stir-fry for about 5 minutes.
15. Add the zucchini and continue stir-frying for 3 minutes.
16. Add the paprika and sugar. Stir-fry for 2 more minutes.
17. Sprinkle the soy sauce and balsamic vinegar over the vegetables. Stir-fry again for 4 more minutes.
18. Salt and pepper to taste.
19. Add the matzah balls.
If you wish, you can use smoked paprika powder.
Instead of light soy sauce, you can use "Thai Seasoning Sauce" (Golden Mountain brand).
The vegetable oil for the matzah balls can be replaced by chicken fat.
If you don't have any matzah meal, then take three matzah sheets (3 sheets matzah = 1 cup matzah meal) and blend them until they look like fine semolina (see infos here).
The matzah can be made ahead and frozen in their liquid (it keeps them fluffy).
Eat with a beetroot, a celeri salad or with coleslaw.
(Shabbat Table -Pic by www.lucienkrief.co.il)
(Cooking Matzah Balls -Pic by www.cookingforengineers.com)