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This classic Pesach recipe goes back generations and makes a filling addition to any soup you’ll be serving over Yom Tov. The sautéed onions add lots of flavor, though it’s delicious without them too.
1 pound dark ground chicken
1 large potato, cooked
1 egg
1 sautéed onion, optional
1 teaspoon Gefen Salt
Pereg Pepper, to taste
Mash the cooked potato until smooth, then add the remaining ingredients. Mix until well combined.
Bring a large pot of salted water to a boil. Using wet hands, shape the mixture into tablespoon-sized balls. Drop into the boiling water a few at a time (don’t overcrowd the pot). Cook for four minutes, then remove with a slotted spoon.
These freeze beautifully. Freeze in a single layer on a baking sheet, then transfer to a freezer bag once frozen. Warm up together with soup.
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Photography and Styling by Estee Schwimmer
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