These matza balls are quite different to kneidlach, being made from whole matza (with pieces still visible in the balls) and fried onions - but every bit as delectable in their own right - arguably more so. Somehow it's become our custom to have kneidlach on the first day of Passover and kleis on the last.
If you've got leftover matza from Passover this is a good way of using it. The secret of making them light and luscious is to make the mixture soft, and refrigerate before forming into balls. They are very easy to make.
This recipe is from Judy Jackson. There's been some interesting discussion on my Facebook wall as to its country of origin; it seems possible that it is Dutch.
Ingredients:
- 2 machine matzas
- 1 onion
- 2 eggs
- 2 Tbs oil (or rendered chicken fat)
- 2 Tbs matza meal
- ~2 Tbs water
- pinch of ground ginger
- salt and pepper to taste
- fresh parsley or coriander (optional)
- Break the matza into large pieces and soak in water for five minutes
- Meanwhile, finely chop onion and fry till soft and transparent
- Drain the matza and squeeze out gently, breaking it into pieces, but not till it completely disintegrates
- Mix all ingredients together, including enough water to make a soft, smooth mixture - but with small pieces of matza still discernible
- Cover and refrigerate for an hour
- Form into walnut-sized balls, drop carefully into boiling salted water, and simmer for 20 minutes
- Add to clear chicken soup
