After Passover, you often find discounted kosher items in your local supermarket. If you do not celebrate Passover or have no idea what kosher approved means, you may pass by and not give them a second look. I used to do that until I decided to have a Passover meal at my home a few years back. It turned out great! Ever since that experience, I never pass up an opportunity to try new kosher recipes.
I’ve had a box of matzo meal in my pantry for some time now. I thought it would be fun to try and make matzo balls one day for dinner. Well, that day came. I decided to try making matzo balls as part of our supper. Thankfully, most of the work had already been done for me. I used a kosher mix that only needed a few ingredients. The only problem was, I was out of regular eggs and in a hurry to get this meal done. I used what I had; southwestern egg beaters. I know, sacrilegious! Who thinks of mixing a Kosher approved product with egg substitutes –sadly, me! Well, with apologies to all my Jewish friends, I worked with what I had at the time thinking it would turn out somewhat decent. To my surprise, these turned out delicious and very flavorful. My family devoured them!
Here is my “not so kosher” Southwestern Matzo Balls’ recipe:
Matzo balls preparation:
1 box of kosher matzo mix
1 container of egg substitutes/egg beaters (measure the equivalence of two eggs-southwestern flavors)
1 tablespoon extra virgin olive oil (I used organic but any evoo will do)
1 cup water
1 ½ teaspoon sea salt
1 pot of boiling water
Mix all the ingredients in a deep bowl, then wet hands so that the mix won’t stick to them. Form medium size balls and drop in the pot with boiling water. (I added a pinch of sea salt to the boiling water prior). Cover the pot for about 15 minutes while water continues to boil. Lower the temperature to allow the matzo balls to simmer for about 5-10 more minutes. The box says it should render 16 balls, I ended up with 23, I guess is all on how big you make them.
Serve this as a soup or take the matzo balls out and place them in a tray as a side dish. If you plan to serve them as soup, I would advice you add more seasonings and herbs to the boiling water, as the broth could taste quite bland. I served them with baked Tilapia and Green beans.