It wasn’t until recently that San Francisco cookbook author Micah Siva decided to replace the usual, salty matzo ball mix with fresh herbs and spices, she writes in her new cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35).
These vegetarian matzo balls are seasoned with olive oil instead of chicken schmaltz and pair nicely with Siva’s turmeric vegetable broth. Perfect for Passover or any time of year.
“I am a firm proponent of floaters,” Siva says. “So here are things you can do to avoid sinkers: Add baking powder to your matzo balls. Use soda water. Don’t overwork the mixture when rolling into balls. Separate the eggs and whip the whites until foamy.”
Floater Herbed Matzo Balls
Makes 18 to 24
INGREDIENTS
1 cup matzo meal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 onion powder
4 large eggs, whisked
1/4 cup extra-virgin olive oil
1/4 cup soda water or seltzer
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
1/2 teaspoon lemon zest
10 to 12 cups water or vegetable broth, for cooking
DIRECTIONS
In a medium bowl, whisk together the matzo meal, baking powder, salt, garlic powder and onion powder. Add the whisked eggs, olive oil, soda water, chives, dill, parsley and lemon zest and mix until just combined. Cover with plastic wrap and refrigerate for 20 minutes.
When ready to cook, roll 1 heaping tablespoon of the mixture into a ball, approximately the size of a golf ball, and place on a plate. Repeat with the rest of the mixture. Cover with plastic wrap and refrigerate for 15 minutes while you prepare the cooking water.
Bring a large pot of water or vegetable broth to a boil over high heat. Once boiling, decrease the heat to medium-low and add the matzo balls. Cover with a lid and simmer until they are fluffy and fully cooked, 30 to 40 minutes. Do not lift the lid to peek before the 30-minute mark.
Serve in your favorite soup, like turmeric vegetable matzo ball soup.
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Note: Matzo balls can be frozen! Let them come to room temperature. Line a sheet pan with parchment paper, place the matzo balls on the pan and freeze for 2 to 3 hours or until firm. Transfer the matzo balls to a freezer bag and freeze. Matzo balls can be reheated directly in your soup.
Variation: Add your favorite herbs to the matzo ball recipe. I use a mixture of parsley, dill and chives, but get creative and use tarragon, cilantro or even basil.
— Courtesy Micah Siva, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35).
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