Kneidlach - Matzah Balls

I think the term, matzah balls or matzo balls is better known than kneidlach but they are one and the same and they are good.  Some people like them soft and others like them hard.  I believe the majority favors the soft but not me.  I pack in the matzah meal to make sure they are hard.  This time, in respect to our company, I added some seltzer which makes them lighter.  I still managed to taste a little (actually 3 whole ones).  These could be a weakness, so easily.

I serve these in homemade chicken soup and that makes a wonderful combination.  I could eat them plain, just as well.

Kneidlach  (recipe comes from matzah meal package) (I tripled the recipe)


Ingredients:

1 cup matzah meal
4 eggs, beaten
3/4 cup water   (I added 1/4 cup seltzer and cut the water to 1/2 cup)
1/4 cup Oil
salt and pepper to taste

Method:

In a large bowl mix the matzah meal, eggs, water, seltzer, oil, salt and pepper.  Cover with plastic wrap and refrigerate for at least an hour.
Heat large pot of salted water and bring to a boil over medium-high flame. Reduce heat to medium-low so and allow to simmer.
Form the matzah dough into balls about an inch in size.   Feel free to make them bigger.
Drop the balls one-by-one into the water and simmer for 25 minutes.
Using a slotted spoon, remove the matzah balls from the water.
Serve in hot in chicken soup.   You can cook these right in the soup but they absorb a lot of the liquid.  They, also absorb, the wonderful flavor of the soup.  Your choice.

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Comments

  1. JoanneOctober 11, 2011 at 6:56 AM

    I LOVE matzo balls...and if I trust anyone for a good recipe, it's you! These look great!

    ReplyDelete
  2. The Blonde DuckOctober 11, 2011 at 7:29 AM

    Sounds delish!

    ReplyDelete
  3. AnonymousOctober 11, 2011 at 8:35 AM

    I've never had the nerve to make Jewish dishes. I think I'm scarred from that scene in Sex & the City where it took Charlotte all afternoon to get four matzah balls the right size!

    ReplyDelete
  4. Javelin WarriorOctober 11, 2011 at 10:32 AM

    Wow, those look delicious and I've always wondered how to make them. I love the idea of adding to chicken soup so they absorb the flavors while cooking...

    ReplyDelete
  5. Sweet And CrumbyOctober 11, 2011 at 4:00 PM

    I have been eating my mother's Matzo ball soup forever, but just made my own for the first time last year. One really could get addicted to the matzo balls you are right! Yours look perfect!

    ReplyDelete
  6. MarthaOctober 11, 2011 at 7:10 PM

    I love Matzoball soup. Like you I tend to like mine a little firm, but still light. I do always cook mine right in the chicken soup but make sure I have plenty of extra broth to add.

    ReplyDelete
  7. ReeniOctober 11, 2011 at 9:05 PM

    Oh my goodness I love matzoh balls! I could eat them just like this or in some plain broth. Irresistible.

    ReplyDelete
  8. MyKitchen Flavors-BonAppetit!.October 12, 2011 at 5:13 AM

    Awesome Matzon balls recipe dear,Yummlicious click.luv to try it soon.

    ReplyDelete
  9. PERMANENT POSIESOctober 16, 2011 at 7:06 PM

    Well, I have eaten a lot of chicken and dumpling soup but never Matzo ball soup. Is it similar in taste? I doesn't sound like the texture is the same at all....but that would be a good thing. I must try them. I would cook them in the soup too....just to get the good flavor.

    ReplyDelete
  10. Emily ThompsonOctober 17, 2011 at 2:37 AM

    thanks so much for linking up to Tasty Tuesday! can't wait to see what you'll bring this week. http://nap-timecreations.blogspot.com/

    ReplyDelete

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