Never Fail Knaidlach
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Ingredients 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

Instructions

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.

Serving Size

Notes

Traditional Soup Enhancer

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .