Matza Balls Or Soup Dumplings Knaidlach Recipes

KNAIDLACH (MATZO BALLS)

Steps:

• 1. Crack eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, salt, pepper and baking powder. Stir in matzo meal, then mix vigorously with a wooden spoon until completely blended and very stiff. Cover with plastic wrap and refrigerate for 30 minutes.
• 2. Fill a large pot 3/4 full of water and add 1 tablespoon salt, bring to a boil. Wet hands with cold water so the batter doesn't stick, shape a bit of mixture into balls the size of ping-pong ball. They will double in size when cooked. Gently place in boiling water, decrease heat so that water simmers briskly and cover pot. Cook for 25 minutes, don't remove lid. Remove balls from water and serve with the chicken soup.

OMA'S FABULOUS MATZO BALL SOUP

Steps:

• Bring a large pot of lightly salted water to a boil.
• Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
• Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
• Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
• In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.

MATZA BALLS OR SOUP DUMPLINGS (KNAIDLACH)

Steps:

• In a mixing bowl combine and beat till fluffy the eggs chicken stock or vegetable stock or soda water and salt. Fold in the Matza Meal, parsley and ginger.
• Cover and refrigerate the mixture for 1 hour. Stir, then shape with moistened hands into 8 large (or 16 small) balls or oval shapes, using a rounded tablespoons of mixture, or less if you like them small.
• Drop into boiling salted water. Cover and simmer 45 minutes. Remove with slotted spoon and transfer to soup.
• NOTES:.
• *While Matza Meal resembles other dried crumbs, many use it year around for its special quality of swelling as it on absorbs moisture.
• To increase fiber content, use whole wheat, or wheat bran Matza, finely crushed.
• If you are not fussy about clouded chicken soup, cook Knaidlach directly in soup.
• To Life!

GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS

Steps:

• Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
• Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
• Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
• For Vegetarian do not use Chicken fat.

JOAN NATHAN'S MATZO BALL SOUP

Steps:

• In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
• To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
• Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.