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home > recipes > breads > creole matzoh balls
2 tsp oil 1/4 cup chopped flat leaf parsley 1/4 cup fine chopped onion 2 to 2 1/2 tsp Creole seasoning ( for example, Chef Paul Prudhomme brand ) 2 large eggs 1 pkt matzoh ball mix Kosher salt Heat 1 Tbs oil in non stick skillet add onion and cook till softened for several minutes. Stir in parsley and Creole seasoning and stir 30 seconds. Scrape into a bowl and cool slightly. Add eggs and 1 Tbs remaining oil. Mix with fork till blended. Add the matzoh ball mix and stir to blend. Cover and refrigerate 20 minutes. With moistened hands shape mixture into 12 balls. Add a pinch of the salt to boiling water and drop in balls, cover and simmer until cooked through about 15 minutes or more. Remove with slotted spoon .Serve immediately in soup or cover and refrigerate and reheat in hot soup until needed. Yield: 12 balls Source: adapted from newspaper recipe: Culinary Tales of the Jewish South by Marcie Cohen Ferris

Creole Matzoh Balls


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keyword: creole
keyword: matzoh
keyword: balls
recipes for breads
recipes by butterflydog
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(posted April 2, 2006)

2 tsp oil
1/4 cup chopped
flat leaf parsley
1/4 cup fine chopped
onion
2 to 2 1/2 tsp Creole
seasoning ( for example, Chef Paul Prudhomme brand )
2 large
eggs
1 pkt matzoh ball mix
Kosher salt

Heat 1 Tbs oil in non stick
skillet add onion and cook till softened for several minutes. Stir in parsley and Creole seasoning and stir 30 seconds. Scrape into a bowl and cool slightly. Add
eggs and 1 Tbs remaining oil. Mix with fork till blended. Add the matzoh ball mix and stir to blend. Cover and refrigerate 20 minutes. With moistened hands shape mixture into 12 balls. Add a pinch of the salt to boiling water and drop in balls, cover and simmer until cooked through about 15 minutes or more. Remove with slotted spoon .Serve immediately in soup or cover and refrigerate and reheat in hot soup until needed.

Yield: 12 balls

Source: adapted from newspaper recipe: Culinary Tales of the Jewish South by Marcie Cohen Ferris


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