Information
Notes
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.
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.
Nutritional Information
This recipe serves 8.