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.
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Grace Gonzales
[email protected]I made these matzo balls for my Passover Seder, and they were a huge success. Everyone loved them!
Abena Sugar
[email protected]These matzo balls were delicious! I added a little bit of garlic powder and onion powder to the batter, and they were perfect.
Trudy Mcneish
[email protected]I've never made matzo balls before, but these were really easy to follow. They turned out great!
Solomon Ubah
[email protected]These matzo balls were a bit too dense for my taste. I think I'll try a different recipe next time.
Adzonab callistus
[email protected]I'm not a huge fan of matzo balls, but these were really good. They were light and fluffy, and the flavor was perfect.
rhonda westbrook
[email protected]These matzo balls were so easy to make! I was surprised at how well they turned out. They were delicious and everyone loved them.
Md Morshed Khan
[email protected]I've been making these matzo balls for years, and they always turn out perfect. They're the perfect addition to any soup or stew.
tim milanez
[email protected]These matzo balls were perfect! They were light and fluffy, and the flavor was just right. I will definitely be making them again.
shanezia
[email protected]I'm not sure what I did wrong, but my matzo balls turned out really dense. I'm going to try again with a different recipe.
Okiki Ola
[email protected]These matzo balls were a bit bland for my taste. I think I'll try adding some more herbs and spices next time.
Zain malik Awan
[email protected]I made these matzo balls for my Passover Seder, and they were a huge success. Everyone loved them!
Callum Mead
[email protected]These matzo balls were delicious! I added a little bit of garlic powder and onion powder to the batter, and they were perfect.
Sajid Chy
[email protected]I've never made matzo balls before, but these were really easy to follow. They turned out great!
Madloph Dlobhas
[email protected]These matzo balls were a bit too dense for my taste. I think I'll try a different recipe next time.
Hasan zeb
[email protected]I'm not a huge fan of matzo balls, but these were really good. They were light and fluffy, and the flavor was perfect.
Lina Judon
[email protected]These matzo balls were so easy to make! I was surprised at how well they turned out. They were delicious and everyone loved them.
Naomi Leach
[email protected]I've been making these matzo balls for years, and they always turn out perfect. They're the perfect addition to any soup or stew.
Denise Petersen
[email protected]These matzo balls were a hit with my family! They were light and fluffy, with a delicious flavor. I will definitely be making them again.