← Back to Search Results
Jewish
Matzoh Balls

Photo by: Photo of a similar dish provided by Shutterstock.com
Comments: 1
 

Recipe

Knaidlach

The world is divided into those who love floaters and those who love sinkers. While the delicate floaters are favored by matzoh ball mavens everywhere, I am a closet sinker-lover, which is the way my father’s mother, Grandma Ruchel, made them. Which is not to say I haven’t gobbled with gusto a floater or two in my day. Aunt Irene’s are definitely floaters. Some say club soda makes for a lighter Knaidel. Cooking them longer will make them lighter too.

Yield: Makes about 8 large or 16 small balls

Ingredients

  • 2 tablespoons melted chicken fat, melted shortening, or vegetable oil
  • 2 large eggs, lightly beaten
  • ½ cup matzoh meal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder (see Notes)
  • 2 tablespoons club soda, chicken broth or water

Directions

1. Blend the fat and eggs together in a small bowl. Add the matzoh meal, salt, and baking powder and blend well. Add the club soda and mix thoroughly. Cover and refrigerate until the mixture is firm, at least 1 hour.

2. Bring a large pot of water to a boil, and lightly salt it.

3. Using wet hands, form the mixture into balls (2 tablespoons each for 2-inch knaidlach, 1 tablespoon for 1½-inch), and carefully drop them into the boiling water. Do not crowd the pot. Cover the pot and cook at a slow, steady boil (not a hard boil) until soft, 30 to 40 minutes.

4. Remove the knaidlach with a slotted spoon, and serve in soup.

Notes

For Passover use kosher-for-Passover baking powder. If none is available, it may be omitted.

In my earliest memories, Mama Reen enters my house, after walking several blocks and taking several buses, carrying four or five heavy shopping bags full of home-made foods and lifts them weightlessly as she approaches me for a great big kiss. In those bags, which she methodically recycles, are tubs of her magnificent matzoh ball soup, her famous baked kreplach, indescribable and velvety chopped liver, tasty stuffed cabbage, and the world’s best chocolate chip mandelbrot. She always catered to each individual taste: soft, fluffy matzoh balls for my mom and dad, hard ones for me and my sisters, cheese kreplach, meat kreplach, large and bite-size stuffed cabbage, and any permutation in between just to make us happy. No one could compete with Mama Reen’s generosity and her endless, selfless need to feed. I am ever so grateful that I had, loved, and was loved by Mama Reen.–Marcy Epstein


© 1999, 2003, 2007 Judy Bart Kancigor
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8.

78kcal (4%)
296mg (12%)
6g
0g
5g (8%)
0g
1g (3%)
3g
1g
53mg (18%)
0g
2g
4mg
29mg
18mcg RAE (1%)
0mg (0%)
42mg (4%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • maggiegg

    04.10.14 Flag comment

    I have not tried your recipe but would like to know if you consider these "floaters" or "sinkers" ? Many thanks!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
good-to-the-grain Good to the Grain
by Kim Boyce
flavor Flavor
by Rocco DiSpirito
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?