Knaidlach Recipe
- 3 eggs
- 6 tablespoons cold water
- 3 heaping tablespoons schmaltz (rendered chicken fat), solidified
- Salt
- Pinch of white pepper
- 2/3 to ¾ cup matzoh meal
- 2½ to 3 quarts water
- Beat the eggs lightly with cold water. Add the chicken fat and stir until the fat dissolves. Add ½ teaspoon salt and a pinch of pepper.
- Gradually beat in the matzoh meal, 2 tablespoons at a time, proceeding slowly as it thickens so you do not add too much. The mixture should be as thick as light mashed potatoes, and just a little soft and spongy. Chill for 5 to 7 hours.
- Half an hour before serving time, bring 2½ to 3 quarts of water to a boil. Add a handful of salt, as for pasta.
- With wet hands, or two tablespoons dipped intermittently in cold water, shape the mixture into balls about 1 inch In diameter. Drop gently into the boiling water, cover the pot loosely, and let boil at a moderately brisk pace for about 25 minutes.
- When one ball tests done (cut it open and see if it is light and cooked all the way through), remove all carefully with a slotted spoon. Serve in hot chicken soup. Variation:
- Variation:
- To make fried matzoh balls, chill the cooked balls overnight. In the morning, cut Into slices between ¼ and ½ inch thick and fry slowly in hot butter or margarine, turning so both sides become golden brown and the slices are thoroughly heated.
