ixing bowl, and add the matzo and mix.
Heat the
Break matzo into pieces. Soak in cold water until soft. Drain.
Beat eggs with remaining ingredients.
Pour over the drained matzo.
Heat shortening and pour into frying pan the matzo mixture and cook until brown.
Turn over and brown the other side. Serve with sugar, syrup or salt.
Pour warm water over matzo.
Drain, squeezing out water. Beat eggs and seasonings and stir together with the matzo.
Heat oil and fry matzo mixture on both sides until golden.
Serve sprinkled with cinnamon and sugar and spread with jam.
Beat eggs in a bowl with a wire whisk. Add salt, cinnamon, curry powder, onion powder, garlic powder, and black pepper. Mix in milk and oil.
Rinse matzo under running water until softened, breaking into pieces less than 1 1/2 inches in diameter. Drain and add to the egg mixture; stir carefully to coat.
Heat a skillet over medium heat. Add the matzo-egg mixture; cook, stirring constantly, until eggs are firm and slightly browned, 3 to 5 minutes.
Take the matzo and break into small pieces into a bowl. Cover with hot water for a minute. Then squeeze out the water.
In a small bowl, beat one egg with salt and pepper to taste and add to matzo. Mix well.
Heat frying pan with a little oil. Pour mixture into the pan. Brown one side and turn over.
nd ladle into bowls; add matzo balls and sprinkle with cilantro.
et aside.
Wet each matzo sheet under warm running water
ntil hot.
Add the matzo mixture and cook, stirring constantly
To make the matzo ball dough using a food
Whisk eggs together in a bowl. Add half-and-half, matzo pieces, and salt. Let soak for 5 minutes.
Heat a small nonstick skillet over medium heat. Pour in egg mixture; cook until eggs are firm on the bottom, 2 to 3 minutes. Stir with a spatula until scrambled and firm, 1 to 2 minutes.
ater over them.
Let matzo stand until softened, about 2
For the stock the best results come from the chicken
Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
f all you make the matzo mixture because it has to
epper to onion.
Drain matzo and squeeze out as much
ized, flat bottomed dish, combine matzo meal, garlic salt and pepper
hicken, egg whites, egg yolks, matzo meal, cold water and sugar
Place chicken, water, onions, leek, celery, salt and pepper in 8 to 10-quart Dutch oven.
Bring to boiling; reduce heat and simmer covered for 1 hour to 1 1/2 hours.
Add carrots and parsnips; simmer covered for 30 more minutes.
Remove chicken and refrigerate if you are not planning to use as main meal.
Lift vegetables from broth with slotted spoon, then strain broth. Return vegetables to broth.
Add parsley and dill if desired. Heat through and serve in bowls with Matzo Balls.
Serves 15.
eanwhile to make the matzo balls, combine matzo meal, egg yolks, butter
ith a little whipped cream (recipe follows) or cinnamon on top