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Jewish Recipes --> Recipes --> Passover Recipes --> Matzah Ball Soup

Absolutely Best Knaidlach - Matzoh Balls Ever
Made without fat, these are the lightest matzoh balls ever.

Recipe Ingredients:

  • 3 eggs, separated
  • 1 teaspoon salt
  • 3/4 cup matzoh meal
  • 2 teaspoons chopped parsley (optional)
  • dash of ginger (optional)

Bring a large pot of salted water to a boil. Beat egg whites with salt until frothy. Add yolks and continue beating. Add matzoh meal, ginger, parsley. Wet hands and roll mixture into small balls, dropping each in the boiling water as you finish making it. Work as quickly as you can, since the mixture will turn into concrete if it stands. Cover the pot, reduce heat to medium, and cook about a half-hour. Balls will double in size (or even triple). Can be prepared long before eating; drop into the cooled soup and let the whole works stand until you're ready to reheat it.

Enough for 6-8.

Knaidlach Mit Neshomes - Matzoh Balls with "Souls"

Recipe Ingredients:

Very old-fashioned and delicious

  • 2 tablespoons matzoh meal
  • 2 tablespoons oil or melted chicken fat
  • 1 egg yolk
  • dash of salt
  • dash of ginger (optional)

Combine ingredients, and as you shape each of the knaidlach made by the above recipe, tuck a bit of this mixture into the center of the ball. Cook as directed in the recipe above.

 

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