Matza Balls 2012

If you are unfamiliar with Passover, you are probably unfamiliar with matza balls. Matza balls are pretty much something everyone loves and looks forward to the rest of the year. That's how good they are. Simple little balls of deliciousness. Traditionally they are made with ground up matza, chicken fat (aka shmatz), and eggs, and are served in chicken soup. However, I make mine a little differently. While they retain some of the tradish, I use vegetarian ingredients, lots of seasoning, and a soup based in leeks. The result is fully fantastically yummy, and in no way leaves people longing for the missing shmaltz.

If you've never had 'em, you're welcome to join us for leftovers this year, or come to our passover table next year.

ingredients:

1 cup whole wheat matza meal (approx 5 sheets of commercial square matza in the food processor if you don't have matza meal)

1/4 tsp granulated garlic

3/4 tsp vegetarian bouillion (optional -- if you use one, choose one without msg)

plenty of black pepper

3/4 tsp sea salt

1 tsp dried marjoram

1/2 cup almond meal

1 tbsp ground chia seeds

1/4 cup extra virgin coconut oil

1 tbsp apple cider vinegar 

4 eggs

directions:

1. combine the matza meal, almond meal, chia seeds, dand seasonings

2. add the apple cider vinegar, coconut oil, and eggs and mix well

3. roll into 18 balls of equal size

4. boil for 40 minutes in a pot of water with the lid ON

5. remove from the water and store in an airtight container

6. reheat in the soup, allowing the matza balls time to absorb the flavour of the soup.