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Matza Balls or Soup Dumplings (Knaidlach)

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“These are usually served in a clear broth, but can be used as a side dish with meats or fish. The version given here results in either a fluffy dumpling (made with soda water) or a firm, chewy one (made with broth). There may also be some disagreements between families as to whether the ideal knaidle should be like a cloud (made with soda water) or like a golf ball (made with broth). Depends on what is traditional in your family. This recipe can be easily increased.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl combine and beat till fluffy the eggs chicken stock or vegetable stock or soda water and salt. Fold in the Matza Meal, parsley and ginger.
  2. Cover and refrigerate the mixture for 1 hour. Stir, then shape with moistened hands into 8 large (or 16 small) balls or oval shapes, using a rounded tablespoons of mixture, or less if you like them small.
  3. Drop into boiling salted water. Cover and simmer 45 minutes. Remove with slotted spoon and transfer to soup.
  4. NOTES:
  5. *While Matza Meal resembles other dried crumbs, many use it year around for its special quality of swelling as it on absorbs moisture.
  6. To increase fiber content, use whole wheat, or wheat bran Matza, finely crushed.
  7. If you are not fussy about clouded chicken soup, cook Knaidlach directly in soup.
  8. To Life!

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