by Hetty van Emden (Gidon's Mom - awe...)
These are extra super special. Why? First of all, cos' they're my Mom's. Secondly, because they're the best. Thirdly, because they're Dutch. Fourthly, because they're yummy. But also because they're actually made from matzah, rather than from matzah meal alone. Because you crumble the matzahs yourself, they give a nice texture to the balls. It's surprisingly easy and really worth the extra 2 minutes of effort.
Note: lovers of extra-super-duper fluffy or solid-like-a-rock hard matzah balls: get over yourselves! These are way better.
1 medium onion
oil or schmaltz to saute the onion
3 tbsp matzah meal
a pinch of ground ginger
Soup using KOL Foods Pastured Poultry or Chicken Broth
1. Finely chop the onion and saute in oil slowly until soft.
2. Crumble the matzahs and moisten slightly with a little water.
3. Add the matzah meal, eggs, ginger, salt and pepper to the matzahs, then add the onion. Mix the ingredients together with your hands.
4. Allow the mixture to rest and stiffen for an hour (or longer) in the refrigerator.
5. Make the mixture into small balls about the size of a tablespoon measure or slightly smaller.
Tip: keep a small bowl of water handy to moisten your hands - that way, the mixture will stick to your hands less.
6. Simmer the matzah balls in soup or broth for 20 minutes. Be careful not to boil the soup after you put the balls in, as they will fall apart.
Tip: You can make the matzah balls ahead and freeze or refrigerate them before you cook them!