(Israeli, Jewish matzo balls in broth)
Also spelled kneidlach, knaidels or knaidelach.
4 to 6 servings
- Matzo meal -- 1 cup
- Eggs -- 4
- Cold Water -- 1/4 cup
- Oil -- 3 tablespoons
- Salt and pepper -- to season
- Add the matzo meal to a large bowl. Beat the eggs, water, oil, salt and pepper together, then stir into the matzo meal. Cover with plastic wrap and refrigerate for at least an hour.
- Fill a large pot with salted water and bring to a boil over medium-high flame. Reduce heat to medium-low so the water is at a slow simmer.
- Using wetted hands, form the matzo dough into balls the size of golf balls. Carefully drop the balls one-by-one into the simmering water and simmer for 25 to 30 minutes. Remove from heat and let rest, covered, for another 10 minutes.
- Using a slotted spoon, remove the mazto balls from the water and serve in hot, homemade chicken broth or soup. The matzo balls can also be refrigerated at this point for two or three days. Simply reheat in simmering soup or broth.
- For even fluffier matzo balls, separate the eggs into whites and yolks. Beat the yolks with water, oil, salt and pepper and stir into the mazto meal. Beat the egg whites separately until they form soft peaks. Carefully fold the egg whites into the matzo meal and proceed with the recipes.
- Some cooks swear by using club soda instead of water.
- For extra flavor, use rendered chicken fat instead of oil.
- Stir in a couple teaspoons of chopped parsley, dill or chives. Or try a pinch of ground ginger or curry powder.