Matzo Balls: Two Recipes<< Matzo Balls or 'kneidlach' - what kind do you like? Here are recipes for both the Fluffy and Basic types. Suggested flavorings add a lot of interesting flavor - feel free to experiment using your own ideas. To make a traditional Jewish soup, check out my easy Chicken Soup Recipe. If you like your Matzo Ball 'Fluffy':
In a medium bowl, lightly beat eggs and add remaining ingredients, one at a time, stirring to combine. Once a batter is formed, cover bowl and refrigerate for at least 2 hours. Boil a large pot of water that has been salted (2 tsp.) and if desired, flavored with a few tsp. of powdered chicken soup. Form balls with wet hands or teaspoon and place them in boiling water, one at a time. Cover pot and reduce heat to a simmer. Cook for 30 minutes. Remove each ball from water with a slotted spoon, drain and serve right away. If desired, cover and refrigerate or freeze for later use. Serves: 8 (You can double the recipe) Basic Recipe:
Lightly beat eggs with fork and slowly stir in remaining ingredients until a batter forms. You may use a food processor and process all ingredients, except for matzo meal, and pulse for 5 seconds. Add matzo meal and process for a few seconds until batter forms. Cover batter and refrigerate for at least one hour until firm. To cook the kneidlach, bring a large pot of salted water to a boil. To flavor the water, you may add a few tsp. of powdered chicken soup mix. With wet hands or a teaspoon, form small balls and place in boiling water, one at a time. Reduce heat to a simmer, cover pot and cook for 30 minutes. Remove cooked kneidlach with a slotted spoon to drain. Serve immediately. If desired, cover and refrigerate or freeze for later use. Serves: 8 (You can double the recipe) Please send your favorite Passover recipes, matzo ball soup recipes and other meal ideas via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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