Matzah Balls, also called knaidlach, are traditionally served in soup during Passover. My kids, however, generally ask me throughout the winter months to add them to the soup I serve for Shabbat.
Ingredients:
- 4 eggs, separated
- 4 Tbsp. water
- 4 Tbsp. oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup matzoh meal
- 2 Tbsp. finely chopped fresh parsley (optional)
Preparation:
1. Beat egg whites in a large bowl until stiff peaks form.2. In a separate bowl, beat together the egg yolks and water with a fork .
3. In another bowl, mix the matzah meal with the spices.
4. Alternate gently folding egg yolk mixture and matzoh meal mixture into egg whites to form a light, firm dough.
5. Cover and chill for 1/2 hour. 6. Boil a pot of water. Add a bit of chicken soup mix. 7. Wet hands and form balls from the dough that are about the size of a walnut. Drop balls into boiling soup.
7. Cover the pot tightly and simmer on low for 1/2 hour. Don't uncover the pot while cooking as this can cause the balls to fall.
8. Matzah balls can be stored for two days in their cooking liquid in a covered container in refrigerator.
9. Reheat gently in their cooking liquid. Then strain and serve balls in hot Matzah Ball Soup.
