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Cheesy Matzoh Ball Casserole

Cheesy Matzoh Ball Casserole

Course Side Dish
Cuisine Jewish
Keyword cheesy matzoh balls, homemade matzoh balls, Jewish recipes, matzoh ball casserole, passover recipes
Prep Time 30 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

Matzoh Balls:

  • 4 large eggs
  • 1 cup matzoh meal
  • 1/4 cup vegetable oil
  • 1/4 cup seltzer
  • Kosher salt and freshly ground pepper

The Casserole:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 large sweet onions
  • 1/4 cup white wine
  • 2 cups shredded Monterey Jack Cheese
  • kosher salt and freshly ground pepper

Instructions

Make the Matzoh Balls:

  1. Mix all ingredients in a bowl. Refrigerate for at least 2 hours.
  2. Remove the matzoh mixture from the fridge and form the mixture into little balls.
  3. Drop the matzoh balls into salted boiling water.
  4. Reduce heat to a simmer and cook for 1 hour.
  5. Drain the water out and set aside the matzoh balls.

Make the Casserole:

  1. Peel and slice the onions into rings
  2. Heat the butter and oil in a large skillet.
  3. Add the onions and stir to coat.
  4. Cook the onions down, sautéing occasionally until caramelized.
  5. Deglaze the pan with the wine.
  6. Preheat the oven to 350°F
  7. Grease a casserole dish.
  8. Place half of the caramelized onions on the bottom.
  9. Lay the matzoh balls on top and sprinkle half the cheese over the Matzoh balls.
  10. Distribute the remaining onions over the top and sprinkle the remaining cheese over the onions.
  11. Bake for 30 minutes.
  12. Serve from the casserole dish.