My Next Meal #006 - Passover 2006

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In this week's podcast, I share my secrets to making awesome vegetarian matzah balls. Listen in as family and friends review the soup and my brother, Adam Bourret, shares his new Passover Song! Enjoy....







BEST G** DAMN VEGETARIAN MATZAH BALLS

• 2 Tblsp Olive Oil
• 1/2 Cup Matzah Meal
• 2 eggs, beaten
• 1Tsp Minced Dill
• 2Tblsp Vegetarian Stock
• 1Tsp Salt
• 1 Bowl of Vegetarian Stock for Rolling Balls

Beat Eggs and Olive Oil together in a large bowl. Mix in Matzah Meal, Stock, Dill and Salt until smooth. Refrigerate for 20 minutes.

After refrigerated, take out mixture and form into walnut-sized balls with your hands. Coat your hands in the bowl of stock before forming each ball.

Bring to boil a large pot of salted water. Put in the formed balls and reduce to medium heat. Cover and cook balls for 30 minutes. They will expand, so don't overpack the pot. Remove cooked balls from water with slotted spoon and store until ready to put in soup.

When you are an hour away from serving the soup, add balls to soup and bring it to a simmer. Let the soup cook with the balls for about 30 minutes. Serve and Enjoy!


-JB