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Make at Home: Rosa Mexicano's Poblano Matzo Balls

Try a new version of matzo balls this year.

This year, Passover begins at sundown on Monday, March 25, and ends at sundown on Tuesday, April 2.

Friendship Heights' Rosa Mexicano (5225 Wisconsin Ave., Washington, DC) is offering a spiced-up Passover meal from March 25 through 30. The menu melds "Jewish traditions with current culinary trends in Mexico," offering:

  • Marrow-matzo ball soup: Jalisco-style pozole soup with chipotle-marrow matzo balls.
  • Taco de Gribnes: chicken crackling, duck egg, caramelized onions and mustard salsa verde.
  • Stuffed saddle of lamb with quince, jalapeño, pomegranate and cilantro.
  • Brisket mixiote with sweet oranges and chilies.
  • Grandma Shapiro's strudel with tropical fruits, chipotle chocolate and whipped cream.

Enjoying a seder at home, or just looking to expand your culinary horizons? Rosa Mexicano shared its poblano matzo ball recipe with Patch:

Poblano Matzo Balls

Ingredients:

  • 4 eggs
  • 1 cup matzo meal
  • 1/2 cup seltzer water or plain water
  • 6 tablespoons melted schmaltz (rendered chicken fat, NPR explains)
  • 1/2 poblano pepper
  • 1/4 bunch cilantro
  • salt and black pepper to taste

Procedure:

  1. In a blender, purée the cilantro and poblano pepper with enough of the seltzer water (or plain water) to make it smooth.
  2. In a bowl, beat the eggs until the yokes and whites are well combined.
  3. Gradually mix in the purée, schmaltz and remaining seltzer (or water).
  4. Gradually add the matzo meal, salt and pepper until fully incorporated.
  5. Cover and refrigerate for two hours.
  6. Bring a large pot of water to a rolling boil.
  7. Form the matzo balls using about 1.5 tablespoons for each. Make smaller or larger, depending on preference.
  8. Drop into boiling water and simmer for 30 minutes.

Makes approximately 20 matzo balls.

Do you have a favorite recipe for matzo balls? Tell us about it in the comments.

Editor's note: This post has been updated.

Erin Soules Ziegler March 25, 2013 at 05:38 PM
where does the poblano go?
Laura L Thornton (Editor) March 25, 2013 at 07:40 PM
Wow - that is an *excellent* question! I am going to ask and find this out. I'm guessing it goes in with the cilantro, but I should verify this to be sure - thanks so much for asking!
Laura L Thornton (Editor) March 25, 2013 at 08:08 PM
And...we have an answer! The poblano peppers go in with the cilantro in Step No. 1. I verified with Rosa Mexicano. Thanks so much for asking this important question!

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