knaidlach (matzo balls)

Name: Knaidlach (Matzo Balls)
Prep time: 30 min
Cook time: 25 min
Yield: 6
Ingredients: 4 large eggs; 1/3 cup(s) schmaltz, recipe posted or use 1/3 cup of vegetable oil; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground pepper or even better, white pepper; 1 tablespoon(s) baking powder; 1 1/3 cup(s) matzo meal, can be found in market's kosher section

(2 RATINGS)

55 Pinches 3 Photos

Esther Hardman

Hill AFB, UT

Updated on Oct 16, 2011

These go with Chicken Soup I posted. Don't forgo the refigerated resting period that is in the recipe or you will get what my Father lovingly decribed my Mother's Knaidlach as "Bull-killer's"! They were so heavy!

Rate

prep time 30 Min

cook time 25 Min

method ---

yield 6-8 small people or 2-4 of my family

Ingredients

4 large eggs
1/3 cup schmaltz, recipe posted or use 1/3 cup of vegetable oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper or even better, white pepper
1 tablespoon baking powder
1 1/3 cups matzo meal, can be found in market's kosher section

How To Make knaidlach (matzo balls)

Step 1

Crack eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, salt, pepper and baking powder. Stir in matzo meal, then mix vigorously with a wooden spoon until completely blended and very stiff. Cover with plastic wrap and refrigerate for 30 minutes.

Step 2

Fill a large pot 3/4 full of water and add 1 tablespoon salt, bring to a boil. Wet hands with cold water so the batter doesn't stick, shape a bit of mixture into balls the size of ping-pong ball. They will double in size when cooked. Gently place in boiling water, decrease heat so that water simmers briskly and cover pot. Cook for 25 minutes, don't remove lid. Remove balls from water and serve with the chicken soup.
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