Chimichurri Matzo BallsAdd To My Recipes
Makes 13-14 matzo balls, easily doubled
3 cloves garlic
1 green onion, cut into thirds
1/2 cup Italian parsley
1/4 cup cilantro leaves
1 teaspoon dried oregano
3 tablespoons Bartenura Olive Oil
2 large eggs
1/2 teaspoon Gefen Table Salt
1/4 teaspoon black pepper
1 packet Manischewitz Matzo Ball Mix from a 5-ounce box
Place the garlic and green onion into the bowl of a food processor and chop into small pieces. Scrape down the sides.
Add the parsley, cilantro, and oregano and process until everything is chopped into small pieces. Add the oil, eggs, salt, and pepper and process until combined.
Place into a large bowl. Add the contents of the matzo ball mix packet and whisk well. Cover and place into the fridge for 30 minutes.
Wet hands, scoop up the batter, and roll into 13 to 14 balls, about one and a half inches in diameter. Place the balls onto a plate.
Cook according to package directions or bring a pot of water and one teaspoon salt to boil, add the balls, and simmer for 20 minutes. Let sit for 10 minutes and then serve with your favorite chicken soup.
If making the day before, store in a container with some of the cooking liquid.
Note: This recipe provided with permission from kosher.com
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