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never-fail knaidlach - matzo balls

Recipe by
Harlene LeVine
Milford, CT

I make them small and they cook up light and fluffy

yield 6 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For never-fail knaidlach - matzo balls

  • 2
  • 1/4 tsp
  • 1/4 c
  • 1/4 c
  • 3/4 c
    matzo meal
  • 1 dash
    white pepper
  • 1 Tbsp
    finely chopped parsley

How To Make never-fail knaidlach - matzo balls

  • 1
    Beat eggs with salt and pepper. Add oil and water. Stir in matzo meal and parsley. Refrigerate for 1 hour.
  • 2
    In a large pot, bring 4-5 quarts of salted water to boil. With wet or oily hands, form walnut-size balls and drop into boiling water. Cook for 25 minutes uncovered or partially covered.
  • 3
    Remove with a slotted spoon.

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