Kneidlach (Matzo Balls)

Classic fluffy Kneidlach for soup

preptime10 min
cooktime30 min
servings15-20 balls
Ingredients

Ingredients:

  • 1 cup matzo meal

  • ½ tsp salt

  • ¼ tsp black pepper

  • 2 eggs

  • ¼ cup oil

  • 1¼ cups hot water (approximately)

Preparation

Preparation:

  1. In a bowl, mix matzo meal, salt, and pepper

  2. Add eggs and oil and mix thoroughly

  3. Gradually add the hot water while mixing until the mixture is soft but holds together

  4. Let the mixture rest at room temperature for 10-15 minutes

  5. Shape into balls of desired size

  6. Bring a large pot of water to a boil and add a bit of salt

  7. Gently drop balls into the boiling water

  8. Simmer uncovered until the balls float and are fully cooked, about 30 minutes

  9. Remove from water and place in a strainer

  10. Sprinkle or flick a few drops of cold water over them to prevent the exterior from softening

Notes

Notes:

  • The dough should be soft—if it's too hard, add a bit more water

  • For fluffier kneidlach, you can separate the eggs and beat the whites before folding them into the mixture

  • Kneidlach can be prepared in advance and reheated in classic chicken soup or vegetable broth before serving

  • Store leftovers in an airtight container in the fridge for up to 3 days, dry. Can also be frozen and reheated directly in soup

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