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Prep time: 15 minutes, Cook time: 30 minutes, Serves: 4-5
1 bulb roasted garlic vegetable oil 1 large shallot, minced 2 carrots, peeled and diced 2 stalks celery, diced 1 tbsp. fresh basil 1 tbsp. fresh thyme 1 tbsp. fresh tarragon 1 tbsp. fresh dill 6 c. organic chicken broth 3 Henry's Large Eggs, separated 1 clove garlic, minced 2 tbsp. parve margarine or melted chicken fat 3/4 c. matzo meal 1/4 tsp. black pepper 3/4 tsp. salt 1 1/2 tsp. Italian flat leaf parsley, finely chopped 1 tbsp. lemon juice 2 tsp. lemon zest 1/4 c. Italian flat leaf parsley, minced Preheat oven to 450° F. Rub garlic with a teaspoon oil, wrap in foil and place on a baking sheet. Roast for 20 minutes. Remove from oven and allow to cool. Squeeze out roasted garlic cloves and chop into a paste. Set aside. Heat a large saucepan over medium heat. Add three tablespoons oil. Add shallots, carrots, celery and herbs. Cook for about 5 minutes. Stir in roasted garlic. Add broth and simmer for 10 minutes. Carefully purée in a blender. Set aside. Beat egg whites until very stiff. Set aside. Stir garlic and melted margarine or chicken fat into egg yolks and beat slightly. Gently fold yolks into whites. Combine matzo, pepper, salt and parsley. Fold into egg mixture until blended. Refrigerate for five minutes - no more than 6 minutes. With wet hands, form balls that are about one teaspoon in size. Do not compact the balls. Drop into boiling water, reduce heat and gently simmer for 30 minutes. Drain and store in a covered container. Heat chicken broth, stir in lemon juice, lemon zest and parsley. Add matzo balls. Serve hot. |
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