Kneidlach
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Margarine |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | tablespoon | Chicken soup mix |
| 1 | cup | Matzo meal |
| ½ | cup | Water |
| 4 | Eggs | |
| ½ | teaspoon | Chopped parsley |
Directions
From: aring@...
Date: Sat, 3 Aug 96 22:07:45 PDT I got this recipe from Paul Sack of Cleveland Ohio Melt the margarine. Mix in all the ingredients except for the eggs. Beat each egg into the mixture separately. Mix well. Refrigerate for a minimum of 20 minutes. Form into balls and drop into boiling, seasoned water or soup. Cook for 15 minutes on a low flame. Drain thoroughly. Add to soup just before serving. (Keep at room temperature). Can be frozen.
Helaine from Gush Etzion
JEWISH-FOOD digest 300
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Bread kneidlach
- Cheese knaidlach
- Fat-free knaidlach
- Griessknoedel (farina dumplings)
- Griessnockerln (light farina dumplings)
- Kichel
- Knaidlach
- Knaidlach
- Knaidlach (matzo balls)
- Knaidlach (matzoh balls)
- Kneidlach (matzah balls)
- Knoedel+
- Knoepfle- oder spaetzleteig (basic spaetzle d
- Knoepfle- oder spaetzleteig (basic spaetzle dough)
- Little herring kneidlach
- Malka's knaidlach
- Matzo balls (knaidlach)
- Matzo meal balls - kneidlach
- Schnitz und knepp
- Toby's kneidlach (dumplings)