EXCELLENT MATZO KNEIDLACH
This kneidlach (matzo ball) recipe is from Eileen via Grandma Hazel. Can easily be doubled. Serve in hot chicken soup or refrigerate until ready to use.
Provided by Doris Weiner Madsen
Categories Main Dish Recipes Dumpling Recipes
Time 2h50m
Yield 4
Number Of Ingredients 7
Steps:
- Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
- Bring a large pot of salted water to a rolling boil.
- Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 20.6 g, Cholesterol 107.9 mg, Fat 9.9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 2 g, Sodium 479.5 mg, Sugar 0.6 g
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Savannah Mendelsohn (Iscreamatweasels)
[email protected]These kneidlach were delicious! I made them for my family for Passover, and they were a huge hit. They were easy to make, and they turned out perfectly.
Anele Hlatshwayo
[email protected]I'm not a big fan of matzo kneidlach, but I thought these were pretty good. They were light and fluffy, and they had a nice flavor.
Osama Memon
[email protected]These kneidlach were a bit too salty for my taste, but they were still good.
Azhar Lound
[email protected]I loved the addition of fresh dill to these kneidlach. It gave them a bright, springtime flavor.
Preston Preston
[email protected]These matzo kneidlach were a great addition to my Passover meal. They were light and fluffy, with a delicious savory flavor.
AbduAllah Majeed
[email protected]I followed the recipe exactly, but my kneidlach turned out dry. I'm not sure what went wrong.
umarpubg1122 33
[email protected]These kneidlach were a bit too dense for my taste, but they were still flavorful.
Marwan Sawan
[email protected]These kneidlach were delicious! I made them for my family for Passover, and they were a huge hit. They were easy to make, and they turned out perfectly.
Irfan Gul
[email protected]I followed the recipe exactly, but my kneidlach turned out dry. I'm not sure what went wrong.
khanyisile mkhize
[email protected]These kneidlach were a bit too dense for my taste, but they were still flavorful.
ivvy slexzie
[email protected]I'm not usually a fan of matzo kneidlach, but these were really good! They were light and fluffy, with a nice flavor.
Dancan Kaloki
[email protected]These kneidlach were delicious! I made them for my family for Passover, and they were a huge hit. They were easy to make, and they turned out perfectly.
Brooklyn Carter
[email protected]I've made matzo kneidlach many times before, but this recipe is by far the best. The kneidlach were perfectly cooked, with a slightly crispy exterior and a tender, fluffy interior. They were also very flavorful, thanks to the generous amount of herbs
Biddut islam
[email protected]These matzo kneidlach were a hit at my Passover seder! They were light and fluffy, with a delicious savory flavor. I especially loved the addition of fresh dill, which gave them a bright, springtime flavor.