So Good! Shiitake Mushroom Matzo Balls Recipe

"A Jewish favorite with an Asian twist. Not surprising though, because Jews have always had a love affair with Chinese food! Go ahead and double or even triple the recipe, you may have to because these are VERY good! For Passover use kosher-for-Passover baking powder, or if unavailable, it may be omitted. You will find that after cooking these matzo balls, the cooking liquid is so flavorful, it is almost a soup in itself, particularly if you have used chicken fat. You can use it instead of water for soups and stews and for cooking rice. If your a lover of matzo balls, you should make these! Makes 24 to 30 golf-ball-size balls"

Original is 24-30 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (35.3 g)
Calories 50.7
Total Fat - 3.3 g
Saturated Fat - 0.6 g
Cholesterol - 34.7 mg
Sodium - 132.6 mg
Total Carbohydrate - 3.8 g
Dietary Fiber - 0.6 g
Sugars - 0.5 g
Protein - 1.8 g
Calcium - 32.6 mg
Iron - 0.6 mg
Vitamin C - 3.6 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Heat the chicken fat in a medium-size saucepan over medium heat. Add the scallions and mushrooms and cook, stirring often, until the mushrooms are soft, about 5 minutes. Set aside.

Step 2

Combine the matzo ball mix with the matzo meal in a medium-size bowl. Add the eggs and mix well. Stir in the mushroom mixture (with the oil), parsley, salt, white pepper, and baking powder. Add the club soda and mix thoroughly. Cover and refrigerate until firm, at least 1 hour.

Step 3

Bring a large pot of water to a boil and lightly salt it.

Step 4

Form the mixture into balls that are a little larger than a marble, wetting your hands if necessary to keep them from sticking. Drop the balls into the boiling water but be careful not to crowd the pot when you are cooking them. Cook, covered, at a slow, steady boil (not a hard boil) until tender, about 30 minutes (depending on the size of the balls).