Classic recipes for matzoh balls can include schmaltz which is
clarified chicken fat. Of course we couldn't use that for our
vegetarian recipe!
So we asked around and came up
with a substitute. We were told that if you fry onions in margarine,
not butter, then strain out the onions you get an flavor close to what
the schmaltz adds. Amazingly, it worked!
{Makes 6-8 servings}
The GARLIC HERB STOCK
You'll need:
4 cloves of garlic
1 tablespoon of tomato paste
3 bay leaves
15 peppercorns
3 teaspoons of dried sage
1 teaspoon of dried thyme
15 parsley sprigs
2 teaspoons of salt
4 quarts of water
Equipment:
Measuring cups and spoons
A large pot
A wooden spoon
A metal or heat proof strainer
A large bowl
Hot pads
Some adult help
Place all the ingredients in a large pot. Bring the water to a boil then reduce the heat. Simmer the vegetables for 2 hours.
About 1 hour into the cooking start your Matzoh Balls (see recipe below).
Set the strainer into the large bowl.
Ask
your cousin, or whichever adult is helping you, to please strain the
vegetables out of the broth by pouring the soup through the strainer.
Mash the garlic through the strainer into the soup.
Add the toasted onions from the recipe below into the soup.
Put the soup back on the stove and bring it to a boil.
Gently add the matzoh balls and cook as directed below.
Here's
the place you'll need adult help. Ask your aunt or whoever is helping
you to pour the hot oil and the onions into the strainer. Let the "faux
schmaltz" drain into the bowl. Set the toasty onions aside. You'll use
them in a minute.
Put the matzoh meal, eggs, faux schmaltz, salt and pepper in the large bowl. Mix well.
Use your hands to form balls about the size of ping pong balls.
Place the balls on a dish and chill for 1 hour.
When the balls are thoroughly chilled, place them gently in the hot soup and boil for 15-20 minutes.
When the matzoh balls are cooked through, use the slotted spoon to fish them out of the soup.
Place 2 or 3 matzoh balls in each soup dish. Ladle the broth over and serve.
