MOTHER’S MATZO BALLS FOR SOUP (KNEDLACH)

 

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Ingredients

  • 2 eggs
  • 3 T water
  • 2 T chopped parsley
  • 1/2 C matzo meal
  • 2 T medium chicken fat
  • 1/2 tsp salt

Directions

  • Beat eggs well.
  • Add water and beat again.
  • Add salt, parsley and matzo meal.
  • Then add fat, working fat in well so it is evenly distributed.
  • Let stand several hours in refrigerator.
  • Shape into balls the size of a walnut or marble.
  • I put the balls on a moistened plate.
  • Try one ball in boiling soup, and if it does not hold together, add more matzo meal.
  • Cook about 15 minutes or a little more in boiling soup in covered pot.
  • Should about double in size and be tender.

Notes

Photograph of Zelma Levin, age 14.

Good for Passover.

Kosher (meat).

Categories: Dinner  Jewish  Kosher  Lunch  Passover  Soup 

Author Credit: Zelma Levin Goldstein

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