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Why not email June? I haven't checked her book to see if she has a recipe in there, but would be surprised if she doesn't.
Just looked, there isn't but I'm sure she has one that she would share.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Well, I went poking about in my collection of cookbooks to find "Ladles of Love" published by the Temple Sisterhood of the Anshe Hesed Congregation of Erie, PA. Have never tried the recipe, but here goes.
Matzah Balls, German Style (for Passover)
4 plain, unsalted matzot
1 small onion, minced
1 tsp. salt
pinch of ground ginger
2 tbsp. chicken fat
2 eggs
pinch of pepper
2 tbsp. matzah meal
Break the matzot into small pieces and then soak in water until soft. Squeeze dry. Melt fat in a skillet and cook the onion until golden. Add matzot and stir until the mixture does not adhere to the pan (2-3 minutes). Cool. Add eggs, seasoning, and matzah meal. Form into small balls (they will greatly increase in size during cooking) and let stand 1 hour in refrigerator. Place balls in boiling, salted water. When they rise to the surface, cover the pot and simmer for 10-15 minutes. Serve immediately in chicken soup. Makes 16.
Is this what you were looking for? It sounds yummy to me!