Matzoh balls

The weather was warm this winter, and spring came early. There were blossoms the first week of April:

Ahead of Passover, I decided to make matzoh ball soup.

Here's the dough:

The matzoh balls after being boiled:

And in a bowl of chicken broth, garnished with a bit of kale and carrot:

 It was yummy and comfort foody.

I also tried a new kale side dish, Kale with Lemon Balsamic Butter:

I did not like the mixture of the sweetness of the raisins with the sharpness of the vinegar. I probably won't make it again. It's a shame. The recipe has a 5-star review on myrecipes.com.

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Matzah Balls (from MyJewishLearing)

INGREDIENTS:


4 jumbo egg yolks
1 teaspoon salt
pinch cayenne pepper
1 teaspoon parsley
1 tablespoon grated onion
2 tablespoons vegetable oil (or melted chicken fat, if desired)
1/2 teaspoon pareve chicken soup mix (optional)
4 jumbo egg whites, beaten stiffly
3/4 cup matzah meal

INSTRUCTIONS:

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.

Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water.

With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water. Cover the pot tightly and boil for about 30-40 minutes. Don't peek!!

Matzah Ball Hints

* Use well oiled or wet hands to form the balls. This (usually) ensures a matzah ball with a definite shape that doesn't fall apart.

* Unless otherwise stated, cover the matzah balls as they simmer. DON'T PEEK! Somehow, peeking causes the matzah balls to fall.

* Add some of your favorite herbs or spices to any of these recipes. Some common additions are cayenne pepper, parsley, chopped chives, grated onion, grated garlic, and ground ginger. These all add a delicious flavor to your matzah balls.


Kale with Lemon-Balsamic Butter (from MyRecipes.com)

INGREDIENTS:


4 (1-pound) bunches kale
4 quarts water
3 tablespoons butter
1/2 cup raisins
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS:

Remove stems and center ribs from kale. Wash and pat dry. Coarsely chop to measure 24 cups. Bring water to a boil in an 8-quart stockpot. Add kale; cover and cook 3 minutes. Drain well; place kale in a bowl.

Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned. Stir in raisins, juice, and vinegar; cook 30 seconds, stirring constantly with a whisk. Pour butter mixture over kale. Sprinkle with salt and pepper; toss well to coat.

10 Servings (serving size about 1 cup)


Nutritional Information
Amount per serving
Calories: 151
Calories from fat: 28%
Fat: 4.7g
Saturated fat: 2.3g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.7g
Protein: 6.3g
Carbohydrate: 25.5g
Fiber: 4.9g
Cholesterol: 9mg
Iron: 3.4mg
Sodium: 289mg
Calcium: 252mg