Recipe courtesy of
Dave Mechlowicz
for
Food Network Kitchen
Recipe courtesy of
Dave Mechlowicz
for
Food Network Kitchen
Watch how to make this recipe.
French Onion Matzo Balls
Getting reviews...
- Level: Easy
- Total: 2 hr 30 min
- Active: 1 hr 30 min
- Yield: 12 matzo balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 201
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 92 mg
- Sodium
- 220 mg
This recipe is inspired by my favorite soup, French onion, and matzo balls, which I've been eating my whole life. I always thought the flavorless matzo balls floating in my chicken soup needed some love. It turns out they're a great blank canvas for adding whatever flavor you want. I decided to puree caramelized onions into the matzo balls, then stuff them with some pungent cheese. The result: fluffy matzo balls with a gooey surprise in the middle. So here's a friendly reminder that a matzo ball is a dumpling that doesn't require soup. Get creative and pan-sear any leftover matzo balls.
- Level: Easy
- Total: 2 hr 30 min
- Active: 1 hr 30 min
- Yield: 12 matzo balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 201
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 92 mg
- Sodium
- 220 mg
Ingredients
Directions
Try this cooking class now
24m
Easy
CLASS
- Melt the butter in a large skillet over medium-low heat. Add the onions and let sit, undisturbed, until they start to soften, about 20 minutes. Continue to cook, stirring every 5 to 10 minutes, until the onions are browned and caramelized, about 1 hour more. Increase the heat to medium; add the sherry and cook, stirring, until it evaporates, about 2 minutes. Remove to a plate, spread out the onions and let cool in the refrigerator for 20 minutes.
- Transfer 1 cup of the cooled onions to a food processor and process until smooth. (Reserve any remaining onions for another use.) Scrape into a large bowl; add the eggs, seltzer, schmaltz, 1 teaspoon salt and use a fork to stir until combined. Add the matzo meal and continue to stir with the fork until completely incorporated and the mixture resembles a thick paste. Refrigerate for 30 minutes.
- Bring a large pot of water to a boil.
- Meanwhile, wet your hands and divide the matzo ball mixture into 12 equal mounds and flatten each into a disk. Add 1 of the cheese cubes to the center of each and roll into a ball, completely enclosing the cheese.
- Add the matzo balls to the boiling water, reduce the heat to a simmer and cook until almost double in size, light and fluffy, flipping halfway through, about 30 minutes total. Remove with a slotted spoon and add them to your favorite chicken soup.
Looking for Something Else?
Related Pages
- Matzo Balls Recipe
- French Onion Burgers Recipe
- French Onion Dip with Gruyere Toasts Recipe
- French Onion Soup Stuffed Mushrooms Recipe
- French Onion Soup Bread Pudding Recipe
- Chicken Soup with Matzo Balls Recipe
- Sephardic Chicken Soup with Sofrito and Herbed...
- French Onion Breakfast Bread Bowl with Broccoli...
- Chocolate and Spice Popcorn Balls Recipe