Never Fail Knaidlach
Print Recipe
Traditional Soup Enhancer
4 eggs
½ cup oil
½ cup water or club soda
1 tsp salt
1/4 tsp pepper
1 ½ cups matza meal
1 tbsp chopped parsley
Beat eggs, oil, water or soda, salt and pepper. Stir in matza meal and parsley. Refrigerate for at least 1 hour. Bring to a boil 3 quarts of water. Add 1 tsp salt. Wet hands and form mixture to about 16 balls. Drop into boiling water. Cover and cook 20 minutes. Drain and serve in chicken soup. If soup will be served immediately, you may cook the matza balls directly in the soup.
Notes: Traditional Soup Enhancer
Passover Topics
- Mechirat Chometz
- Gebrokts – Not Just a Half-Baked Idea
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
