Goose Matzo Balls With Dried Ginger And Parsley Recipes

JOAN NATHAN'S MATZO BALLS

Steps:

• Mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, ginger, matzo meal and parsley together in a medium bowl. Cover and refrigerate for a few hours or overnight.
• Bring 3 quarts water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add the salt to the water and drop in the balls.
• Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.

PARSLEY-SAGE MATZO BALLS

Steps:

• Whisk eggs in medium bowl until frothy. Whisk in melted margarine, salt, and pepper, then herbs. Gradually mix in matzo meal. Stir in club soda. Cover and chill batter until cold and firm, at least 2 hours and up to 1 day.
• Line baking sheet with plastic wrap. Using wet hands and 1 heaping teaspoonful for each, shape batter into matzo balls. Arrange on prepared sheet.
• Drop matzo balls into large pot of boiling salted water. Cover partially and reduce heat to medium. Simmer until matzo balls are tender, about 1 hour. Using slotted spoon, transfer matzo balls to clean baking sheet. (Can be made ahead. Let stand at room temperature 2 hours or cover and chill up to 1 day. Rewarm in soup before serving.)