Excellent Matzo Kneidlach recipe

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Ingredients

2 extra large eggs
¼ cup cold water
¾ cup matzo meal
2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley, or more to taste
¾ teaspoon salt
⅛ teaspoon ground black pepper

Nutrition Info

188.4 calories
carbohydrate: 20.6 g
cholesterol: 107.9 mg
fat: 9.9 g
fiber: 0.8 g
protein: 5.9 g
saturatedFat: 2 g
servingSize: -
sodium: 479.5 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Bring a large pot of salted water to a rolling boil.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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