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3 eggs, beaten well
Beat eggs very well until light and fluffy. Add 1/2 cup of matzo meal and salt. Blend well. Put bowl in the freezer for 15 minutes.
Bring a large pot of water to a boil.
Remove mixture from the freezer. Wet hands with cold water. Shape mixture into balls and carefully drop into boiling water. Keep wetting hands as you continue to roll the balls.
Reduce the heat, partially cover the pot and simmer for about 45 minutes. You should get between 9-12 knaidel per recipe.
Remove the knaidel with a slotted spoon. When the soup is nice and hot, place them into the soup and simmer for about 1/2 hour.
Poster's Notes:
Posted by Hermione Becker
Nutritional Info Per Matzo Ball: 38 Calories (kcal); 1g Total Fat; (29% calories from fat); 2g Protein; 5g Carbohydrate; 47mg Cholesterol; 14mg Sodium
1/2 cup matzo meal
Little bit of salt
This recipe originates from a Jewish deli in Chicago, Ashkenaz, which closed quite a few years ago. They made the matzo balls as big as softballs and they were as soft as pillows. One item that sets this recipe apart from the others is that it contains no oil. For me, it is a "no fail" recipe. Although I don't usually freeze them I would try the following method. After they are made, put them on a cookie sheet and freeze them. As soon as they are frozen store them in a zip lock baggie until you use them.