CAJUN MATZAH BALLS WITH GREEN ONION

1 cup diced green onions (scallions)
1 teaspoon minced garlic
1/2 stick (1/4 cup) parve margarine
8 regular matzahs
Salt and pepper to taste
Chipotle pepper to taste
2 large eggs, separated
1/2 cup chopped parsley
1/2 cup matzah meal, toasted

Saute the green onions and garlic in the margarine. Cool.

Soak matzahs in water until soft. Drain very well and squeeze out all the water.

Place matzah in skillet with the sauteed garlic and green onions. Add the salt, pepper and chipotle and 2 well-beaten egg yolks before mixture gets too hot. Add the parsley and cook, stirring constantly, until the matzah is dry and it leaves the skillet. Let mixture cool.

In bowl of an electric mixer beat the egg whites until stiff. Fold them into the mixture. Roll mixture into balls slightly smaller than a walnut, then roll them in the toasted matzah meal.

Lower matzah balls gently with a slotted soup spoon into gently simmering salted water and simmer them, covered, for 30 to 40 minutes.

Lift with a slotted spoon into bowls with chicken soup or drain and serve as a dressing with beef or turkey.

Makes about 56 matzah balls or 6 to 8 per person
Source: Jewish Cooking In America by Joan Nathan