Never Fail Knaidlach Matzo Balls Recipes

KNAIDLACH (MATZO BALLS)

Knaidlach (Matzo Balls) image

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

Time 55m

Number Of Ingredients 6

Ingredients

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

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

Never-Fail Knaidlach - Matzo balls image

I make them small and they cook up light and fluffy

Provided by Harlene LeVine

Categories Chicken Soups

Time 25m

Number Of Ingredients 7

Ingredients

2 eggs
1/4 tsp salt
1/4 c oil
1/4 c water
3/4 c matzo meal
1 dash(es) white pepper
1 Tbsp finely chopped parsley

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.

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