Matzo balls (kneydlach)

20 Servings

Ingredients

Quantity Ingredient
4 Eggs, slightly beaten
2 tablespoons Chicken fat, melted
1 cup Matzo meal
2 teaspoons Salt
2 tablespoons Chopped parsley
6 tablespoons Chicken stock or water
4 quarts Salted water

Directions

In a medium bowl, beat the eggs and fat together. Stir in the matzo meal, salt and parsley. Add the chicken soup or water. Refrigerate at least one hour, to allow the meal to absorb the liquids. In a 6-qt pot with lid, bring the salted water to a boil. Reduce the water to a simmer, and drop in 1½-inch balls of the matzo mixture. Cover the pot and cook at just a simmer for 20-40 minutes. Serve with chicken soup.

NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988

Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #552 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997

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