Wednesday, October 12, 2005

Easy-to-Make Kneidelach, matzah balls, for soup

Someone on a food list I'm on requested a TNT, tried 'nd tested, kneidelach recipe. So here it is, so simple, you'll never guess.

I usually double or triple it. This is enough for 4-6 bowls of soup.

1/2 cup of matzah meal
a pinch of salt and some pepper
other spices, like paprika, parsley etc optional
3 eggs
1 tablespoon of water
2 tablespoons of oil (soy or olive or any other)

mix together and leave for at least 40 minutes
It's a good idea to prepare the soup at this point, while waiting, so the soup will be boiling when it's time...

Then put either spoonfuls (use the two spoon method like in drop cookies) or roll balls in your hands, into the boiling soup or lightly salted boiling water.

After it returns to a boil, lower to simmer for another 40 minutes.

They can be eaten all year and in any soup. I love them in vegetarian vegetable soup!


wendy said...

Okay, I printed your recipe and will try it in some vegetable soup tomorrow. Sounds good.

wendy said...

if I can find matzah meal. I think I have seen it at the commisary.

Batya said...

Waiting for a report.

Soccer Dad said...

When you roll the matza balls it isn't a bad idea to have a bowl of water to dip your hands into so that the mixture doesn't stick too much.

Batya said...

David, that's if you're rolling by hand. I just do the quick double-spoon drop. They come out big and round enough, it takes less time, and my hands stay cleaner.