- MATZO BALLS
- 4 large eggs, lightly beaten
- 2 tablespoons chicken fat (skim from Roasted Chicken Stock, if you like; recipe on sunset.com) or vegetable oil
- 1 cup matzo meal
- 1/2 cup club soda
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon Creole Spice or Creole seasoning, such as Tony Chachere's
- 2 tablespoons chopped flat-leaf parsley leaves
- 1 head garlic
- About 1/2 tsp. kosher salt
- About 1 tbsp. olive oil
- 2 green bell peppers, cut into 1/2-in. dice
- 1 large onion, cut into 1/2-in. dice
- 3 celery stalks, cut into 1/2-in. dice
- 4 or 5 red Fresno or large red jalapeño chiles, stemmed, seeded, and minced
- 3 qts. Roasted Chicken Stock (sunset.com) or store-bought reduced-sodium chicken stock
- 1/2 cup chopped flat-leaf parsley leaves
- calories 228
- caloriesfromfat 41 %
- protein 14 g
- fat 10 g
- satfat 2.8 g
- carbohydrate 21 g
- fiber 2.3 g
- sodium 740 mg
- cholesterol 146 mg
How to Make It
Mix matzo-ball ingredients and chill, covered, 30 minutes to 2 hours.
Preheat oven to 400°. Cut top off garlic, sprinkle with salt and pepper, and drizzle with some oil. Wrap in foil; roast 1 hour.
In a large pot, heat 1 tbsp. oil over medium heat. Add vegetables and 1/2 tsp. salt, cover, and cook until starting to soften, 10 minutes. Squeeze garlic from cloves into a bowl, whisk in 1/2 cup stock, and pour into vegetables with remaining stock.
About 30 minutes before serving, bring to a boil, then lower to a simmer. Using wet hands, loosely form matzo mixture into scant 1-in. balls; add to stock as you go. Simmer until cooked through, 30 minutes. Season with salt and pepper.
Serve hot, sprinkled with parsley.
Make ahead: Garlic, up to 1 week, chilled. Soup through step 3, up to 2 days, chilled.