MATZA BALLS OR SOUP DUMPLINGS (KNAIDLACH)

olga_d_ont

Well-known member
MATZA BALLS OR SOUP DUMPLINGS (KNAIDLACH)

These are usually served in a clear broth, but can be used as a side dish with meats or fish. The version given here results in either a fluffy dumpling (made with soda water) or a firm, chewy one (made with broth). There may also be some disagreements between families as to whether the ideal knaidle should be like a cloud (made with soda water) or like a golf ball (made with broth). Depends on what is traditional in your family. This recipe can be easily increased.

4 well beaten eggs
4 Tablespoons melted fat
1/4 cup chicken broth or vegetable broth OR soda water
2 tsp. Salt

1 cup Matza Meal *
2 Tbsp. chopped fresh parsley OR 2 tsp. dried parsley
Grated Ginger and/or chopped bitter almonds (optional) to taste

In a mixing bowl combine and beat till fluffy the eggs, fat, 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 Tbsp. 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!
 
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