Excellent Matzo Kneidlach Popular Recipes

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Excellent Matzo Kneidlach

"This kneidlach (matzo ball) recipe is from Eileen via Grandma Hazel. Can easily be doubled. Serve in hot chicken soup or refrigerate until ready to use."

Ingredients :

• 2 extra large eggs
• 1/4 cup cold water
• 3/4 cup matzo meal
• 2 tablespoons vegetable oil
• 1 tablespoon chopped fresh parsley, or more to taste
• 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 4M	Ready in : 2H50M

• Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
• Bring a large pot of salted water to a rolling boil.
• Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.

Notes :

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