Matzah balls or matzo balls, also called knaidlach, are traditionally served in chicken soup during Passover. My kids, however, ask me to serve matzo balls for the Jewish High Holidays and for Friday night Sabbath dinner throughout the winter.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 4 eggs, separated
- 4 Tbsp. water
- 4 Tbsp. oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup matzoh meal
- 2 Tbsp. finely chopped fresh parsley (optional)
Preparation:
1. Beat egg whites in a large bowl until stiff peaks form.
2. In a separate bowl, beat together the egg yolks and water with a fork.
3. In another bowl, mix the matzah meal with the spices and parsley, if desired.
4. Alternate gently folding egg yolk mixture and matzoh meal mixture into egg whites to form a light, firm dough.
5. Cover and chill for 1/2 hour at least.
6. Either boil a pot of water with a bit of chicken soup mix mixed in it, or use your own chicken soup broth.
7. Retrieve the matzah ball mixture from the refrigerator. Stir the mixture until it is mixed well. Wet hands and form balls from the dough that are about the size of a walnut. Drop balls into the boiling soup.
8. Cover the pot, turn the heat down to low, and cook for 1/2 hour.
Note: It is important (so the balls do not fall apart) that the soup is boiling hot and the matzah ball mixture is chilled through.
2. In a separate bowl, beat together the egg yolks and water with a fork.
3. In another bowl, mix the matzah meal with the spices and parsley, if desired.
4. Alternate gently folding egg yolk mixture and matzoh meal mixture into egg whites to form a light, firm dough.
5. Cover and chill for 1/2 hour at least.
6. Either boil a pot of water with a bit of chicken soup mix mixed in it, or use your own chicken soup broth.
7. Retrieve the matzah ball mixture from the refrigerator. Stir the mixture until it is mixed well. Wet hands and form balls from the dough that are about the size of a walnut. Drop balls into the boiling soup.
8. Cover the pot, turn the heat down to low, and cook for 1/2 hour.
Note: It is important (so the balls do not fall apart) that the soup is boiling hot and the matzah ball mixture is chilled through.
