For a change from the usual matzo ball soup, try this unique version on Passover or all year long.
- 8 ServingsServings
For the Matzotons:
- 4 large eggs
- 3 tablespoons vegetable oil
- 1 cup matzo meal
- 1 1/2 teaspoon salt
- 1/3 cup seltzer or water
- 1/2 cup finely chopped onion
- 1 large garlic clove minced
- scallions, minced
- 1 cup ground meat (chicken, beef, turkey)
- salt and pepper
For the soup:
- 2 scallions, thinly sliced
- 2 1/2 quart chicken soup
- 4 large eggs, lightly beaten
- To make matzotons, start by whisking eggs and oil. Add matzo meal and salt, stir to combine then add seltzer mix then cover and refrigerate for 1 hour.
- Meanwhile, prepare the filling, by mixing onion and garlic with meat and salt and pepper.
- Using moistened hands, roll matzo ball mixture into 12 (1 -1/2 -inch) balls and place on prepared sheet. Make deep hole in balls. Place 1 tablespoon filling into each hole. Re-form matzo balls into matzotons by enclosing stuffing.
- Bring large pot of salted water to boil over medium-high heat. Drop matzotons into pot. Cover and cook until matzo balls are tender and cooked through, about 35 minutes.
- Using slotted spoon, transfer matzo balls to bowl. (Can be prepared 1 day ahead, Cover and refrigerate.)
- Bring broth to a boil over medium high heat. Stirring soup in a circular motion, add eggs in a slow, steady stream.
- Allow to cook for 1 minute, then add in matzotons and sprinkle with scallions. (optionally you can use the egg drop soup mix for passover)