Green Onion Dill Matzo Balls Recipes

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CELERY AND PARSNIP SOUP WITH GREEN ONION-DILL MATZO BALLS



Celery and Parsnip Soup with Green Onion-Dill Matzo Balls image

Categories     Soup/Stew     Onion     Passover     Celery     Parsnip     Kosher     Kosher for Passover     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

6 tablespoons (3/4 stick) unsalted pareve margarine
9 cups thinly sliced celery stalks (about 2 bunches)
2 cups finely chopped peeled parsnips (about 12 ounces)
1 1/2 cups chopped green onions
1 large garlic clove, chopped
1 thin round of peeled fresh ginger
6 cups (or more) homemade chicken stock or canned low-salt broth
1/2 cup finely chopped celery leaves
Green Onion-Dill Matzo Balls

Steps:

  • Melt margarine in heavy large pot over medium heat. Add next 5 ingredients. Cover; cook 10 minutes. Add 6 cups stock; bring to boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.
  • Working in batches, puree soup in blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper. (Can be made 2 days ahead. Chill until cold. Cover; keep chilled.)
  • Rewarm soup. Serve with Green Onion-Dill Matzo Balls.

GREEN ONION-DILL MATZO BALLS



Green Onion-Dill Matzo Balls image

Categories     Egg     Ginger     Onion     Sauté     Passover     Spring     Kosher     Dill     Bon Appétit

Yield Makes 16 balls

Number Of Ingredients 10

6 tablespoons chicken fat or pareve margarine (3/4 stick)
4 green onions, thinly sliced
4 large eggs
1/4 cup minced fresh dill
2 tablespoons club soda or seltzer
1 tablespoon sugar
1 1/4 teaspoons kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 cup unsalted matzo meal

Steps:

  • Melt chicken fat in small skillet over medium-low heat. Add onions and sauté 30 seconds. Set aside. Whisk eggs and all remaining ingredients in medium bowl to blend well. Stir in onion mixture. Cover; chill at least 6 hours and up to 1 day.
  • Bring large pot of salted water to boil. Drop matzo ball mixture by rounded tablespoonfuls onto foil, forming 16 mounds. Using wet hands, shape into balls; drop into pot. Cover; boil matzo balls until very tender, about 1 hour 10 minutes. Transfer matzo balls to shallow dish. (Can be made 1 day ahead. Cover; chill. Steam 15 minutes to rewarm.)

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2000-04-01 Melt margarine in a heavy large pot over medium heat. Add celery stalks, parsnips, onions, garlic, and ginger. Cover; cook 10 minutes. Add 6 …
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  • Melt margarine in a heavy large pot over medium heat. Add celery stalks, parsnips, onions, garlic, and ginger. Cover; cook 10 minutes. Add 6 cups stock; bring to a boil. Reduce heat to medium-low. Simmer uncovered until vegetables are very tender, about 15 minutes.
  • Working in batches, purée soup in a blender until very smooth, adding celery leaves to each batch. Return to pot. Thin with more broth, if desired. Season with salt and pepper.
  • Do Ahead: Soup without matzo balls can be made 2 days ahead. Chill until cold. Cover; keep chilled.

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  • To prepare matzo balls: Whisk eggs in a large bowl. Add oil and whisk to combine. Add matzo meal, seltzer, minced dill, 1 teaspoon salt and pepper; mix until combined. Cover and refrigerate for at least 2 hours and up to 6 hours.
  • Meanwhile, to prepare soup: Place chicken, carrots, celery, onions, parsnips, peppercorns, bay leaves and salt in a large stockpot; add water. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to low and add 1/2 cup parsley and 3 tablespoons dill. Partially cover and simmer for 1 1/4 hours.
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