Best 2 Knaidlach Matzo Balls Recipes
**Knaidlach (Matzo Balls): A Taste of Jewish Culinary Tradition**
Knaidlach, also known as matzo balls, are a classic Jewish dumpling dish that has been enjoyed for centuries. These fluffy, savory balls are typically made from a mixture of matzo meal, eggs, and water, and are often seasoned with herbs, spices, and vegetables. Knaidlach are traditionally served in chicken soup, but can also be enjoyed in other soups, stews, and even as a side dish. In this article, we'll provide you with three delicious recipes for knaidlach, each with its own unique flavor and texture. Whether you're a seasoned cook or a beginner in the kitchen, you're sure to find a recipe that suits your taste and skill level. So gather your ingredients, put on your apron, and let's embark on a culinary journey to explore the delightful world of knaidlach.
KNAIDLACH (MATZO BALLS)
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!
Provided by Esther Hardman
Categories Other Breads
Time 55m
Number Of Ingredients 6
Steps:
- 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.
- 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.
NEVER-FAIL KNAIDLACH - MATZO BALLS
I make them small and they cook up light and fluffy
Provided by Harlene LeVine
Categories Chicken Soups
Time 25m
Number Of Ingredients 7
Steps:
- 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.
Tips:
- For a lighter knaidlach, use only egg whites.
- If the mixture is too thick, add more water or soup.
- Do not overcook the knaidlach. They should be cooked through but still light and fluffy.
- Knaidlach can be served in soup, or as a side dish with gravy or sour cream.
- For a crispy exterior, brown the knaidlach in a pan with butter before adding them to the soup.
- Add herbs, spices, or vegetables to the knaidlach mixture for extra flavor.
- Knaidlach can be made ahead of time and frozen for later use.
Conclusion:
Knaidlach, or matzo balls, are a classic Jewish dish that is often served in soup. They are made with a mixture of matzo meal, eggs, water, and seasonings. Knaidlach can be cooked in a variety of ways, including boiling, baking, and frying. They are a delicious and versatile dish that can be enjoyed by people of all ages.
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