Please consult the OU's guidelines for checking fruits and vegetables.

Cajun Matzah Balls with Green Onion
This recipe is kosher for Passover.
Cajun Matzah Balls with Green Onion Eileen Goltz | Pareve
1 hour, 45 minutes 40 minutes
1 hour, 5 minutes
About 56 matzah balls (6 to 8 per person)

  • From Jewish Cooking In America by Joan Nathan
  • These matzah balls are made the Alsatian or southern German way, with broken-up matzah rather than matzah meal.
  • Green onions (Scallions) and fresh parsley tend to be infested with aphids, thrips and other insects. Please check “Special Instructions” below for instructions on how to checking these for insect infestation.
  • 1 cup diced green onions (scallions)
  • 1 teaspoon minced garlic
  • ½ stick (¼ cup) pareve margarine
  • 8 regular matzahs
  • Salt and pepper to taste
  • Chipotle pepper to taste
  • 2 large eggs, separated
  • ½ cup chopped parsley
  • ½ cup matzah meal, toasted

  1. Saute the green onions and garlic in the margarine. Cool.
  2. Soak the 8 matzahs in water until they are soft. Drain very well and squeeze out all the water.
  3. Place the matzah in the skillet with the sauteed garlic and green onions. Add the salt, pepper, and chipotle, and 2 well-beaten egg yolks before the mixture gets too hot.
  4. Add the parsley and cook, stirring, constantly, until the matzah is dry and it leaves the skillet. Let the mixture cool.
  5. In the bowl of an electric mixer beat the egg whites until they are stiff. Fold them into the mixture.
  6. Roll the mixture into balls slightly smaller than a walnut. Then roll them in the toasted matzah meal.
  7. Bring a pot of salted water to a boil and reduce to a gentle simmer.
  8. Lower the matzah balls gently with a slotted soup spoon into the gently simmering water and simmer, covered, for 30 to 40 minutes.
  9. Lift with a slotted spoon into bowls with chicken soup or drain and serve with beef or turkey.


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill or parsley for use in soups wash them thoroughly and place in a cooking bag.



INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, it must be discarded.

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