Matzo balls (kneydlach)
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs, slightly beaten | |
| 2 | tablespoons | Chicken fat, melted |
| 1 | cup | Matzo meal |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Chopped parsley |
| 6 | tablespoons | Chicken stock or water |
| 4 | quarts | Salted water |
Directions
In a medium bowl, beat the eggs and fat together. Stir in the matzo meal, salt and parsley. Add the chicken soup or water. Refrigerate at least one hour, to allow the meal to absorb the liquids. In a 6-qt pot with lid, bring the salted water to a boil. Reduce the water to a simmer, and drop in 1½-inch balls of the matzo mixture. Cover the pot and cook at just a simmer for 20-40 minutes. Serve with chicken soup.
NOTES : From _The Jewish Holiday Kitchen_ by Joan Nathan. Schocken Books, New York: 1988
Recipe by: Joan Nathan Posted to MC-Recipe Digest V1 #552 by "Master Harper Gaellon" <gaellon@...> on Apr 4, 1997