This recipe is a tribute to my grandmother Huguette who used to make this traditional Ashkenazi recipe for the whole family. She would prepare dozens of balls in advance and then take them out of the freezer as needed. The fact that I never saw her preparing them made this recipe "magical", as if these balls came out of nowhere!
Ingredients for 2 to 3 people:
- 200g of matzo bread (already crumbled or to crumble oneself)
- 25g of butter (or margarine)
- 2 eggs
- ½ glass of water
- 1 teaspoon of ginger
- 1 teaspoon of garlic powder
- Half an onion
- 1 or 2 bouillon cubes (chicken, vegetable...) for the broth
- Optionally fresh parsley for the broth
1/ Mix the beaten eggs, the butter (previously melted) and water in a container
2/ Pour the mixture over the crumbled matzo bread. Add ginger and garlic to the mix
3/ Knead by hand until a homogeneous and pasty consistency is reached. Put the dough in the fridge for at least one hour
4/ Remove the dough from the fridge and make balls of about 3cm in diameter
5/ Brown the onion in a saucepan with a little oil or butter until it is well caramelized. Pour in cold water. When the water boils, add the balls. Cook for 10 minutes.
6/ Lower the heat so that the water is simmering, add the bouillon cubes, parsley, optionally ginger and garlic powder. Let the broth cook for 15 minutes. It's ready!
