Best 2 Knaidlach Matzo Balls Recipes

Knaidlach, or matzo balls, are a traditional Jewish dumpling made from matzo meal, eggs, and water. A staple in Ashkenazi Jewish cuisine, they are often served in chicken soup, especially during the Passover holiday. For many, the perfect knaidlach is light and fluffy, yet dense enough to hold their shape in the soup. The flavor can range from savory to sweet, depending on the ingredients used, and can include herbs, spices, and vegetables. Whether you are a seasoned cook or a novice in the kitchen, mastering the art of making knaidlach can bring joy and satisfaction to your culinary repertoire.

Here are our top 2 tried and tested recipes!

KNAIDLACH (MATZO BALLS)

Knaidlach (Matzo Balls) image

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

Ingredients

4 large eggs
1/3 c schmaltz, recipe posted or use 1/3 cup of vegetable oil
1/4 tsp salt
1/4 tsp freshly ground pepper or even better, white pepper
1 Tbsp baking powder
1 1/3 c matzo meal, can be found in market's kosher section

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.

NEVER-FAIL KNAIDLACH - MATZO BALLS

Never-Fail Knaidlach - Matzo balls image

I make them small and they cook up light and fluffy

Provided by Harlene LeVine

Categories Chicken Soups

Time 25m

Number Of Ingredients 7

Ingredients

2 eggs
1/4 tsp salt
1/4 c oil
1/4 c water
3/4 c matzo meal
1 dash(es) white pepper
1 Tbsp finely chopped parsley

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.

Tips:

Use fresh matzo meal. Stale matzo meal will produce dry, crumbly knaidlach.
Do not overmix the batter. Overmixing will make the knaidlach tough.
Let the batter rest for at least 30 minutes before cooking. This will allow the matzo meal to absorb the liquid and produce a more tender knaidlach.
Bring the soup to a gentle simmer before adding the knaidlach. A rapid boil will cause the knaidlach to break apart.
Cook the knaidlach for 20-30 minutes, or until they are cooked through. Overcooking will make the knaidlach tough.
Serve the knaidlach immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Knaidlach, or matzo balls, are a classic Jewish dish that can be enjoyed in a variety of soups and stews. They are easy to make and can be customized to your liking. With a few simple tips, you can make delicious knaidlach that will impress your family and friends.