Persian Matzah Balls

This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you’ve got a classic Iranian Shabbat meal.

YIELD Serves 8
ACTIVE TIME30 minutes TOTAL TIME3 1/2 hours

Ingredients:

1/2 medium onion, coarsely chopped
4 garlic cloves, crushed
4 large eggs
2 tablespoons olive oil or chicken schmaltz
1/4 cup club soda
2 teaspoons finely grated lime zest (from about 2 limes)
1 1/3 cups matzo meal
1 1/2 teaspoons ground cardamom
1 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
3 1/2 teaspoons kosher salt, divided, plus more

8 cups low-sodium chicken broth
2 large carrots, peeled, thinly sliced
1 bunch cilantro leaves with tender stems
2 limes, cut into wedges


Directions:

1) Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest.

2) Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.

3) To cook the matzoh balls later that day or the next, combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.

4) Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.

5) Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35–45 minutes.

6) Add carrots and cook until just tender, 1–2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.

Do Ahead
Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.

Matzah Balls

I've been experimenting with Mom's matzah ball recipe for years now.  We all like the 'fluffy', not 'bowling ball' variety, but I find if they are too fluffy, you can barely taste them.  The seltzer is the key to the fluffy part.  This year I combined several different recipes and think I've gotten a good combination of fluff and taste.  See what you think!

Ingredients:

4 eggs
4 Tbsp vegetable oil
1 1/4 to 1 1/2 cups matzah meal
2 Tbsp chopped fresh parsley
1/2 + tsp Kosher salt
1/4 tsp freshly ground pepper
1cup seltzer

Directions:

1)Beat the eggs; add the oil, matzah meal, parsley, seltzer, salt and pepper.  The texture should be almost solid, but not hard.  Refrigerate for a few hours or overnight

2) To prepare the matzah boils, boil a large pot of water with a little salt.  Have a small bowl with a little oil on hand.  Put oil on your hands, remove a one inch round of the mixture, roll in your palms and drop into the water.  Keep repeating the oil and rolling until you've finished the whole batter.  The balls will initially sink to the bottom, then rise as they expand.  Be sure to keep the heat on high enough so they remain floating.  Cook for 30 minutes.

3) Remove the balls with a slotted spoon onto a plate.  Drain water out of the plate as it accumulates.  When cool, place in a container, preferably in a single layer.  Refrigerate until ready to use.  Then remove and place in hot soup and continue to heat until the matzah balls are heated through.