Goose-Matzo Balls With Dried Ginger and Parsley

Recipe from András Singer

Adapted by David Sax

Goose-Matzo Balls With Dried Ginger and Parsley
Shannon Jensen for The New York Times
Total Time
15 minutes
Rating
4(22)
Comments
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This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth." —David Sax

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Ingredients

Yield:20 matzo balls
  • 5whole matzos
  • 150milliliters liquid goose fat
  • 4eggs
  • 1teaspoon dry ginger (or ground fresh)
  • ½cup fresh chopped parsley
  • Salt and pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)

99 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 55 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Crumble matzos, mix in other ingredients slowly, rolling dough into squash-ballsize balls. Place in salted, boiling water with salted goose meat and vegetables.

Ratings

4 out of 5
22 user ratings
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Comments

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Jennie

My mixture was also too loose to form into balls, but I added some commercial matzo meal which fixed the issue. Having no goose fat, I subbed duck fat, not as tasty as schmaltz. These balls are rustic, toothsome, and super easy. I was grateful for the other commenters' advice to poach them in salted water for 50 mins. Be sure to add enough salt to dough. A fun new way to make matzo balls!

wendy

I make a similar recipe from my grandmother. I soak the matzahs first and then drain them. Then I cook the onions in chicken fat, add drained matzah, ginger and salt and cook on low to get all the moisture out. Add eggs, cool down and put the little balls in violin water for 10 minutes

Max Shapiro

Where's Step 2?

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Credits

Recipe by András Singer, owner,Fülemüle restaurant, Budapest

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