Matza Balls Or Soup Dumplings Knaidlach Recipes

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!

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.

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.

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.