Nutrition Facts
1 servings
1
Matzo Ball Recipe
The matzo ball is a traditional dish of Passover, the Jewish holiday. The chef, inspired by Asia, combines her dumplings with ginger, a spicy sauce, and an egg yolk.
Matzo balls
3 Whole egg
1 Ginger purée
2 Vegetable oil
1 Chopped parsley
1 Fine salt
1 Chicken broth
Tomato sauce
1 Basil
3 Tomato
2 Onion
Tabasco sauce
Olive oil
Salt
Pili pili sauce
3 Parsley
50 Olive oil
2 Pili pili pepper
Plating
1 Egg
Directions
1
Prepare the meatballs: in a bowl, mix the eggs, parsley, ginger, oil, and salt until smooth. Add the matzo, blend, and mix until homogeneous. Cover and let rest in the refrigerator for 1 hour.
2
Tomato sauce: bring a large pot of water to a boil. Remove the stems and caps from the tomatoes with the tip of a knife.
3
Dip the tomatoes in boiling water for a few seconds until the skin starts to come off.
4
Remove the tomatoes and plunge them into ice water to stop the cooking. Remove the skin from the tomatoes.
5
Slice the onions and sauté them in a large pot with a little oil. Add all the peeled tomatoes and let simmer on low heat for 1.5 hours until it reduces by half. The tomatoes will slowly caramelize.
6
Once reduced by half, add the basil leaves and mix. Blend everything while adding a few dashes of hot sauce. Set aside.
7
Take the matzo mixture out of the refrigerator and form into balls. Bring a pot of water to a boil with a chicken bouillon cube. Submerge the balls in the water and let them cook for 45 minutes. Set aside.
8
Blend the parsley leaves with the chili pepper, oil, and a pinch of salt.
9
Presentation: In a pot, put a little tomato sauce, place 4 matzo balls in the center, and add some tips of spicy parsley.
10
To finish, crack an egg yolk into an oven-safe dish, let it heat for 3 minutes at 180 degrees. Place the egg yolk in the center and enjoy immediately.
Ingredients
Matzo balls
3 Whole egg
1 Ginger purée
2 Vegetable oil
1 Chopped parsley
1 Fine salt
1 Chicken broth
Tomato sauce
1 Basil
3 Tomato
2 Onion
Tabasco sauce
Olive oil
Salt
Pili pili sauce
3 Parsley
50 Olive oil
2 Pili pili pepper
Plating
1 Egg
Directions
Directions
1
Prepare the meatballs: in a bowl, mix the eggs, parsley, ginger, oil, and salt until smooth. Add the matzo, blend, and mix until homogeneous. Cover and let rest in the refrigerator for 1 hour.
2
Tomato sauce: bring a large pot of water to a boil. Remove the stems and caps from the tomatoes with the tip of a knife.
3
Dip the tomatoes in boiling water for a few seconds until the skin starts to come off.
4
Remove the tomatoes and plunge them into ice water to stop the cooking. Remove the skin from the tomatoes.
5
Slice the onions and sauté them in a large pot with a little oil. Add all the peeled tomatoes and let simmer on low heat for 1.5 hours until it reduces by half. The tomatoes will slowly caramelize.
6
Once reduced by half, add the basil leaves and mix. Blend everything while adding a few dashes of hot sauce. Set aside.
7
Take the matzo mixture out of the refrigerator and form into balls. Bring a pot of water to a boil with a chicken bouillon cube. Submerge the balls in the water and let them cook for 45 minutes. Set aside.
8
Blend the parsley leaves with the chili pepper, oil, and a pinch of salt.
9
Presentation: In a pot, put a little tomato sauce, place 4 matzo balls in the center, and add some tips of spicy parsley.
10
To finish, crack an egg yolk into an oven-safe dish, let it heat for 3 minutes at 180 degrees. Place the egg yolk in the center and enjoy immediately.
Notes
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EN