Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

knaidlach (matzo balls)

(2 ratings)
hadassah45 avatar
Recipe by
Esther Hardman
@hadassah45
Hill AFB, UT

These go with Chicken Soup I posted. Don't forgo the refigerated resting period that is in the recipe or you will get what my Father lovingly decribed my Mother's Knaidlach as "Bull-killer's"! They were so heavy!

(2 ratings)
yield 6 -8 small people or 2-4 of my family
prep time 30 Min
cook time 25 Min

Ingredients For knaidlach (matzo balls)

  • 4 lg
    eggs
  • 1/3 c
    schmaltz, recipe posted or use 1/3 cup of vegetable oil
  • 1/4 tsp
    salt
  • 1/4 tsp
    freshly ground pepper or even better, white pepper
  • 1 Tbsp
    baking powder
  • 1 1/3 c
    matzo meal, can be found in market's kosher section

How To Make knaidlach (matzo balls)

  • 1
    Crack eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, salt, pepper and baking powder. Stir in matzo meal, then mix vigorously with a wooden spoon until completely blended and very stiff. Cover with plastic wrap and refrigerate for 30 minutes.
  • 2
    Fill a large pot 3/4 full of water and add 1 tablespoon salt, bring to a boil. Wet hands with cold water so the batter doesn't stick, shape a bit of mixture into balls the size of ping-pong ball. They will double in size when cooked. Gently place in boiling water, decrease heat so that water simmers briskly and cover pot. Cook for 25 minutes, don't remove lid. Remove balls from water and serve with the chicken soup.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT