Kneidlach - Matzah Balls
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)
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
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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