While the garlic powder may not be traditional, it does enhance the flavor and hide some of the “green” taste but feel free to leave it out. A Jewish Bubby (who happened to be a fabulous cook) once told me the secret to fluffy matzo balls is to NEVER open the lid during the cooking process. It’s always worked for me!
Yield: 8 Matzo Balls
4 large eggs
1/3 cup cannabis infused oil
1/4 cup water of seltzer water
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried parsley, optional
2 teaspoons garlic powder, optional
1 1/8 cups matzo meal
4 cups strong chicken stock
1 large carrots, peeled and sliced into ¼-inch rounds
1 celery rib, chopped into ¼-inch pieces
In a medium bowl, mix eggs and cannabis infused oil and water or seltzer water together with a fork until well combined. Mix in salt, pepper and optional seasonings, if using. Mix in matzo meal until thoroughly mixed. Cover with plastic wrap and refrigerate for 20 to 30 minutes.
While waiting bring a medium pot of salted water to a boil. Add stock to a separate large pot along with carrot and celery. Bring to a boil then lower heat and simmer until vegetables soften.
Moisten your hand and form the refrigerated matza mixture into 8 balls. Drop into the salted boiling water. Lower heat to a simmer, cover and cook for 30 minutes. Do not open the lid!!!
Place 2 matza balls in each bowl, and fill each with soup and vegetables. Serve immediately.
* This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana.
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