Kneidlach recipe
information
This is the matzo ball recipe and is very light and fluffy. The secret is to keep the soup just below boiling point.
ingredients
1 cup medium matzo meal
1 cup boiling water
2 tablespoons ground almonds 1 egg. lightly beaten
2 tablespoons chicken fat
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
1 cup boiling water
2 tablespoons ground almonds 1 egg. lightly beaten
2 tablespoons chicken fat
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
method
1. Pour boiling water over the matzo meal in a bowl and stir until well blended.
2. Add the rest of the ingredients, mix well, and chill for at least 1 hour.
3. Wet your hands and make 1-inch balls with the mixture. Drop balls into boiling soup and simmer on very gentle heat, uncovered, for 15 minutes.
2. Add the rest of the ingredients, mix well, and chill for at least 1 hour.
3. Wet your hands and make 1-inch balls with the mixture. Drop balls into boiling soup and simmer on very gentle heat, uncovered, for 15 minutes.
serving amount
makes 25
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more information
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