Kneidlach / Matzah balls

Only the best thing ever. The ongoing quest is to make them as light as possible. This is the recipe I’ve been using for a while now, but am considering incorporating the soda idea. These are delicious and the egg white makes them light and very moreish.

  • 1 1/4 cups fine/medium Matzah meal
  • 4 eggs, separated (I just strain the egg through my fingers personally)
  • 1/2 cup cold water
  • 1/4 cup sunflower oil (or schmaltz)
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder (optional)
  • 1 tbsp finely chopped parsley (can try any fresh herbs you like, or leave out)

1. In a large clean DRY bowl use an electric hand whisk to beat the egg whites. Beat until stiff peaks form. This means that the little waves of egg white don’t move when you jiggle the bowl.

2. In a smaller bowl, beat the egg yolks with the water until foamy and opaque yellow. Then add this to the egg whites and combine gently.

3. Add the oil/fat, salt, garlic and parsley and mix well.

4. Add matzah meal and stir with a fork (so as to not overbeat) until thoroughly combined.

5. Cover with cling film and refrigerate overnight or at least 2 hours.

6. When ready to use, roll quickly into small balls. Cook for 20 mins in boiling broth/soup. Beware overcooking or they will disintegrate.

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