Matzah Balls Lyonnaise

These are delicious! I made them years ago for a side-dish for a Passover. It was so unusual to do anything except make plain matzah balls, which we all love, in chicken soup. Try them this way with a brisket or chicken dinner. Yummmm! ~Marilyn Sultar

Updated at: Thu, 17 Aug 2023 14:03:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories941.9 kcal (47%)

Total Fat95.4 g (136%)

Carbs22.5 g (9%)

Sugars5.4 g (6%)

Protein4 g (8%)

Sodium1226.5 mg (61%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

Step 1

MATZAH BALLS LYONNAISE

Step 2

Slice leftover matzah balls 1/2-inch thick. Sauté 1 or 2 sliced onions in a little oil until golden. Add matzah balls, sprinkle with salt, pepper and paprika. Brown matzah ball slices on both sides until golden

Chef’s Secrets:

Step 3

Cooked matzah balls can be added to chicken soup and frozen in freezer-safe containers, leaving 2 inches at the top for expansion.

Step 4

Matzah balls can be prepared in advance. Prepare the mixture, then refrigerate for 4 hours or overnight. Wet your hands, shape the mixture into balls and arrange in a single layer on a parchment-lined rimmed baking sheet. Freeze until firm. Transfer to freezer bags, seal tightly and store in the freezer. When needed, cook frozen matzah balls in boiling salted water as directed above, adding an extra 5 minutes to the cooking time.

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