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Mrs. Levy's Matzo Cleis

Matzo balls are perhaps the quintessential example of Jewish food, There are almost as many recipes for matzo balls as there are Jewish cooks. I include but a sampling here. Matzo balls are always served in soup, usually chicken soup. They are traditional at Passover, though equally popular at other times of the year.
This first recipe (using the original spelling) is adapted from the oldest American Jewish cookbook, published in Philadelphia in 1871 and written by Mrs. Esther Levy nee Jacobs.

ingredients

makes 30
2 matzos
2 tablespoons oil
2 onions, chopped
3 eggs, lightly beaten 1/2 cup matzo meal
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg

method

1. Soak the matzos in water to cover. While they are soaking, heat the oil in a skillet over high heat and saute the onions until they are transparent but do not let them brown.

2. Squeeze the excess moisture from the matzos, and put them into a large bowl.

3. Add the eggs, matzo meal, parsley, salt, pepper, ginger, and nutmeg. Stir, then add the onion and mix well.

4. Wet your hands and form the mixture into balls the size of a walnut (some people prefer a larger size).

5. Drop the balls into soup that is just below boiling point and cook on very low heat for 10 minutes.

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