Source: Jewish Cooking In America by Joan Nathan

Yield: About 56 Matzah Balls or 6 To 8 Per Person

This is made the Alsatian or southern German way with broken-up matzah rather than matzah meal.


1. Saute the green onions in the margarine. Cool.

2. Soak the 8 matzahs in water until soft. Drain very well and squeeze out all the water. Place in the skillet with the sauteed green onions. Add the salt, pepper, and cayenne, and 2 well-beaten egg yolks before the mixture gets too hot. Add the parsley and cook, stirring, constantly, until the matzah is dry and it leaves the skillet. Cool.

3. Beat the egg whites until they are stiff and fold in.

4. Roll into balls slightly smaller than a walnut. Then roll them in the toasted matzah meal.

5. Lower the matzah balls gently with a slotted soup spoon into gently simmering salted water and simmer them, covered, for 30 to 40 minutes. Lift with a slotted spoon into bowls with chicken soup or drain and serve as a dressing with beef or turkey.