• 1lb Ground Beef, divided
  • 2 boxes Manischewitz Matzoh Meal Mix (4 packets), or about 5 cups prepared matzo ball batter from your own recipe

 

Caramelized Onion

  • 1 onion, finely diced
  • 1 teaspoon matzoh meal
  • 2-3 tablespoons olive oil

Lemon Caper

  • 1 tablespoon preserved lemons, finely diced
  • 2 teaspoons capers, finely diced

Orange Cilantro

  • 1 tablespoon orange zest
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon granulated garlic
  • 1 tablespoon gold

Mushroom

  • 4oz cremini mushrooms, finely diced
  • 2 cloves garlic, minced
  • 1-2 tablespoons olive oil

 

Make the matzoh ball batter

Follow directions to make the matzoh meal batter. Put in the fridge to chill while you prepare the fillings.

 

Make the meatball fillings

Divide ground beef into four bowls.

Caramelized Onion: Cook onions in oil over low heat until golden, sweet and soft, about 15 minutes. Combine with ground beef. Add matzoh meal as needed to help the mixture bind. Season with salt and pepper.

Lemon Caper: Mix all ingredients with ground beef. Season with pepper (don’t add salt — the preserved lemons and capers are already very salty).

Orange Cilantro: Combine all ingredients with ground beef.

Mushroom: Cook mushrooms in oil until water has released and color darkens. Add minced garlic and continue to cook for another minute. Combine with ground beef, season with salt & pepper.

 

Make the meatballs

Roll meat mixtures into balls. You have a choice about how big to make your meatballs:

  • 1″ balls will yield 3″ matzoh balls
  • 1/2″ meatballs will yield 1.5″ matzoh balls.

 

Make the matzoh balls

Have a bowl of cold water ready to keep your hands clean — they can get very sticky.

Take a piece of matzoh ball batter and roll it into a ball, then flatten it in your palm to about 1/4″ thick. Put a meatball on top, and gently curl your fingers towards the meatball to encourage the batter to form around it. Work out any gaps with your fingers, then gently roll the ball to make sure the meat is sealed and the outside is smooth.

Continue with the rest of the meat and the batter.

Any leftover meatballs can be fried and enjoyed by the chef!

 

Cook the matzoh balls

Bring a large pot of salted water to boil. Add as many matzoh balls that can fit in a single layer without touching. Cook for 10 minutes (smaller balls) or 15 minutes (larger balls). Cut a ball in half to check for doneness. Repeat for remaining matzoh balls.

Cooked matzoh balls can be cooled and then frozen. Thaw in the fridge, then reheat by pouring boiling water over them before adding to your favorite soup.