|Prep Time||15 minutes|
|Cook Time||25 minutes|
XL matzo balls
- Whisk the eggs together in a bowl. Add in the melted duck fat.
- In a separate bowl whisk together the matzo meal, baking powder, salt, onion, garlic, and pepper. Slowly mix the dried ingredients into the egg batter, making sure to not over mix the batter. If your batter is too crumbly add in the 1/4 water as needed, to achieve a thick batter.
- Cover the bowl with saran wrap and place in the refrigerator for 30-60 minutes.
- Bring a pot of water seasoned with salt and pepper to a boil. You want a wide pot for this, rather than really deep, so you can cook as many as you can at once .
- Remove the matzo mixture from the fridge. Take some batter into your hands and form into a flat circle around the size of a mug opening. Place a tomato and garlic in the center and bring the walls up around them. Take some more matzo batter and cover the filling. Using your hands close the seams and form into small golf- sized balls.
- Place the matzo balls into the pot, making sure not to overcrowd them. Cover the pot and let cook for 20-30 minutes without lifting the lid! Remove with a slotted spoon.
- Can be served in a tomato, minestrone or chicken soup!
1.For the garlic confit, use the recipe posted on my challah post. Make the confit as usual and use some of the garlic for these matzo balls!
2.To roast the tomatoes, place whole cherry tomatoes on a parchment lined baking sheet. Drizzle with olive oil, coarse sea salt, oregano, thyme and freshly cracked black pepper. Roast on 400 F for around 20-30 minutes until they start to blister. Roast as many tomatoes as matzo balls you plan on making, plus a few more, trust me you'll want to snack on them!