KNAIDLACH (MATZO BALLS)
These go with Chicken Soup I posted. Don't forgo the refigerated resting period that is in the recipe or you will get what my Father lovingly decribed my Mother's Knaidlach as "Bull-killer's"! They were so heavy!
Provided by Esther Hardman
Categories Other Breads
Time 55m
Number Of Ingredients 6
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.
JOAN NATHAN'S MATZO BALL SOUP
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Provided by Joan Nathan
Categories appetizer
Time 4h15m
Yield About 15 matzo balls
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
NEVER-FAIL KNAIDLACH - MATZO BALLS
I make them small and they cook up light and fluffy
Provided by Harlene LeVine
Categories Chicken Soups
Time 25m
Number Of Ingredients 7
Steps:
- 1. Beat eggs with salt and pepper. Add oil and water. Stir in matzo meal and parsley. Refrigerate for 1 hour.
- 2. In a large pot, bring 4-5 quarts of salted water to boil. With wet or oily hands, form walnut-size balls and drop into boiling water. Cook for 25 minutes uncovered or partially covered.
- 3. Remove with a slotted spoon.
More about "never fail knaidlach matzo balls recipes"
PERFECT MATZAH BALLS (KNEIDLACH) RECIPE - CHICKEN SOUP
Web 2 eggs slightly beaten 2 tablespoons oil or chicken fat 2 tablespoons soup stock or water 1/2 cup matzah meal 1 teaspoon salt Directions Beat …
From chabad.org
Category Soup
From chabad.org
Category Soup
See details
I THOUGHT I HATED MATZO BALLS UNTIL I MADE THEM WITH …
Web Mar 17, 2021 In a separate bowl, using an electric mixer, beat egg yolks and seltzer for 10 to 15 seconds, until foamy. Add shmaltz, parsley, dill, salt, pepper, garlic powder, and ginger to egg yolks and beat ...
From greatist.com
From greatist.com
See details
FLUFFY KNEIDLACH | RECIPE - KOSHER.COM
Web Mix all ingredients in a large bowl. Refrigerate batter for one hour minimum. Fill a four-quart pot three-fourths full with water and bring to a boil. Add two tablespoons salt. With wet hands, form kneidel mixture into balls and …
From kosher.com
From kosher.com
See details
KNEIDLACH (MATZAH BALLS) | REFORM JUDAISM
Web Beat or mix egg yolks with the water until foamy. Combine egg whites and yolk mixture, and beat with the rotary mixer until combined and foamy. Add fat or oil, salt, pepper, garlic powder, parsley, and ginger to the egg …
From reformjudaism.org
From reformjudaism.org
See details
MARVELLOUS MATZAH BALLS - INCREDIBLE KNEIDLACH - THE …
Web Mar 19, 2018 130g medium matzah meal Method Beat the eggs with the salt, pepper and cinnamon (if using) until thick and creamy. Slowly add the oil, whilst beating and then the boiling water. The mixture...
From thejc.com
From thejc.com
See details
NEVER FAIL KNAIDLACH | RECIPE - KOSHER.COM
Web Prepare the Knaidlach Beat eggs, oil, water or soda, salt and pepper. Stir in matza meal and parsley. Refrigerate for at least one hour. Bring to a boil three quarts of water. Add …
From kosher.com
Servings 16Category Appetizers
From kosher.com
Servings 16Category Appetizers
See details
BATTLE OF THE MATZOH BALLS: TIPS & DEBATE | EPICURIOUS
Web Jan 30, 2017 The Winner: Vegetarian Matzoh Balls This recipe uses stiffly beaten egg whites to lighten the texture. Key Elements: Uses butter instead of chicken fat No water …
From epicurious.com
From epicurious.com
See details
TORI AVEY'S GLUTEN-FREE MATZO BALLS – POTATO KNAIDELACH
Web Make the "Matzo" Balls. Place a large pot of salted water on the stove to boil. Scrub the unpeeled potatoes till clean. Boil the unpeeled potatoes until tender—it will take about 45 …
From kosher.com
From kosher.com
See details
ASTRAY RECIPES: KNAIDLACH (MATZO BALLS)
Web Carefully drop the balls into boiling clear soup stock or salted water (1 tsp salt to 1 quart water). Cover and cook at a slow boil for 20 minutes. Medium Firm: Mix the fat and the …
From astray.com
From astray.com
See details
THIS MATZO BALL RECIPE IS THE ONLY ONE YOU NEED FOR …
Web Apr 13, 2022 Matzo Ball Recipe Jamie Thrower for Taste of Home Ingredients 3/4 cup matzo meal 1/4 teaspoon baking powder 3/4 teaspoon salt Pinch of pepper 3 eggs 3 …
From tasteofhome.com
From tasteofhome.com
See details
MY GRANDMOTHER'S MATZO BALL RECIPE, RE-DISCOVERED
Web Apr 11, 2020 Step 1. Beat together the egg yolks, salt, cayenne pepper, onion, and oil until creamy. Lily Trossman Step 2. Fold in the egg whites, then gradually fold in the matzo …
From spoonuniversity.com
From spoonuniversity.com
See details
KNAIDLACH RECIPE (ISRAELI, JEWISH MATZO BALLS IN BROTH)
Web Method Add the matzo meal to a large bowl. Beat the eggs, water, oil, salt and pepper together, then stir into the matzo meal. Cover with plastic wrap and refrigerate for at …
From whats4eats.com
From whats4eats.com
See details
KNAIDLACH (MATZOH BALLS) - GREATIST
Web Oct 13, 2021 Bring a large pot of water to a boil, and lightly salt it. Using wet hands, form the mixture into balls (2 tablespoons each for 2-inch knaidlach, 1 tablespoon for 1 1/2 …
From greatist.com
From greatist.com
See details
ASTRAY RECIPES: MATZO BALLS (KNAIDLACH)
Web Using a teaspoonful at a time, form into small balls about the size of a walnut and drop into the boiling water. Cover and boil on low heat for at least 30 minutes. Allow to cool in the …
From astray.com
From astray.com
See details
MATZO BALL SOUP RECIPE | BON APPéTIT
Web Mar 8, 2022 Preparation. Chicken stock Step 1. Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and …
From bonappetit.com
From bonappetit.com
See details
ASTRAY RECIPES: NEVER FAIL KNAIDLACH
Web Beat eggs with salt and pepper. Mix in oil and water. Stire in matzo meal and refrigerate for 1 hour. In a large pot bring 2½ quarts of water and 1 tsp. salt to a boil.
From astray.com
From astray.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love