Recipe - Knaidlach (Matzo Balls)

SEE BELOW

Featherlight For each egg use:

1/8 tsp salt One fourth cup matzo meal

Separate the eggs into two bowls. Beat the whites until stiff. Beat the
yolks and salt until light. Combine the beaten yolks with the stiff whites.
Gradually add the matzo meal. Stir until smooth. Let rest for 1015
minutes.

Wet hands with cold water. Form the mixture into small balls by rolling in
the palms. Carefully drop the balls into boiling clear soup stock or salted
water (1 tsp salt to 1 quart water). Cover and cook at a slow boil for 20
minutes.

Medium Firm 2 tbs fat, melted 2 eggs, slightly beaten One half cup matzo meal
Three fourths tsp salt 2 tbs soup stock or water 2 quarts water 1 tsp salt

Mix the fat and the eggs. Add the matzo meal and the salt. When well
blended add the soup stock or water. Mix well. Cover the bowl and
refrigerate for at least 20 minutes.

Shape the mixture into small balls with wet hands. Bring the 2 quarts of
water and the salt to a boil. Lower the heat and drop the matzo balls
individually into the pot. Cover and cook for 3040 minutes. Remove with a
slotted spoon and transfer to a pot of soup.

Very Firm 1 cup matzo meal One half tsp salt 3 tbs fat, melted 2 eggs, well
beaten One half cup water, approximately 2 quarts water 2 tsp salt

Blend the matzo meal with the salt and the fat. Add the well beaten eggs.
Mix thoroughly and add cold water to make a dough firm enough to be shaped
into balls.

Form balls with wet hands and drop into the boiling 2 quarts water and
salt. Cover and cook for 15 minutes, Drain well and add to soup.

Note: My mother always used to add club soda to the mix instead of water.
She said it made the matzo balls perfectly light. She also added a dash of
cinnamon. I've never encountered a recipe that included cinnamon, but I've
also never encountered matzo balls as good as my mother's!

Formatted and Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 22,
1998