Chicken “Matzah” Balls


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We did not mix matzah and water in our home growing up, so matzah balls were never featured on our Pesach table. Everyone was in shock the year my mother debuted these, until they realized that they were, in fact, not matzah balls at all! They have been a part of our Pesach seder ever since. 


Ingredients

1 pound ground chicken, or 4 chicken breasts, ground in food processor 
1 sweet Vidalia onion, finely diced
2 potatoes, peeled
1 egg, separated 
1 teaspoon salt


Preparation

  1. Mix chicken and onion in a large bowl until incorporated. If using whole chicken breasts, you can process onion together with the chicken in the food processor to combine. 

  2. Finely grate potatoes and squeeze out any excess liquid.  Add grated potatoes and egg yolk to chicken and mix well.

  3. In a separate bowl, beat egg white until stiff. Fold into chicken mixture. Season with salt.

  4. Refrigerate for 20 minutes.

  5. Bring a large pot of water or chicken soup to a rapid boil. Add chicken balls and cook at a boil for 15 minutes, then reduce heat to a simmer and cook for another 15 minutes.

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