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Jewish Recipes --> Recipes --> Knaidel

Fluffy Knaidlach (matzo balls II) (p. 46)
Recipe Ingredients:
  • 1/2 to 3/4 t. salt, plus more for the pot
  • 3 eggs, separated
  • 3/4 C. matzo meal

Jewish Home Cooking - Yiddish Recipes Recipes
Jewish Home Cooking Yiddish Recipes Revisited

(excerpted): . . .Besides being as fat-free as a dumpling can be, these balls are astoundingly light and flavorful, given that they are made from nothing but eggs, matzo meal, and salt.

Makes 6

Bring a large pot of water to a rolling boil over high heat. Salt it enough so that it tastes salty.

Meanwhile, in a large bowl using a hand-held electric mixer on medium speed, or in the bowl of a stand mixer with the whisk attachment on medium speed, beat the egg whites until stiff.

In a small bowl, beat the salt into the yolks just until the yolks are well mixed. Gently, carefully, but also thoroughly, fold the beaten yolks and the matzo meal into the beaten whites. Let stand at room temperature for 20 minutes.

With moistened hands, form 1-inch balls and gently place them in the large pot of boiling, salted water. Cover and boil rapidly for 20 minutes.

Remove the cooked balls with a slotted spoon and drain in a colander. Transfer to paper towels to further drain and cool.

These can be frozen: see Knaidlach (p. 43)

 

Cooking Tips: 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods