Best Never Fail Knaidlach Matzo Balls Recipes

Knaidlach (Matzo Balls) image

Provided by Esther Hardman

Time 55m

Number Of Ingredients 6

4 large 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

Steps:

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.

Knaidlach image

Provided by Mimi Sheraton

Yield Makes 10 to 12 large matzoh balls

Number Of Ingredients 7

3 eggs
6 tablespoons cold water
3 heaping teaspoons schmaltz (rendered chicken fat), solidified
Salt
Pinch of white pepper
2/3 to 3/4 cup matzoh meal
2 1/2 to 3 quarts water

Steps:

Beat the eggs lightly with cold water. Add the chicken fat and stir until the fat dissolves. Add 1/2 teaspoon salt and a pinch of pepper.
Gradually beat in the matzoh meal, 2 tablespoons at a time, proceeding slowly as it thickens so you do not add too much. The mixture should be as thick as light mashed potatoes, and just a little soft and spongy. Add salt and pepper as needed. Chill for 5 to 7 hours.
Half an hour before serving time, bring 2 1/2 to 3 quarts of water to a boil. Add a handful of salt, as for pasta.
With wet hands, or two tablespoons dipped intermittently in cold water, shape the mixture into balls about 1 inch in diameter. Drop gently into the boiling water, cover pot loosely, and let boil at a moderately brisk pace for about 25 minutes.
When one ball tests done (cut it open and see if it is light and cooked all the way through), remove all carefully with a slotted spoon. Serve in hot chicken soup.
Variation:
To make fried matzoh balls, chill the cooked balls overnight. In the morning, cut into slices between 1/4 and 1/2 inch thick and fry slowly in hot butter or margarine, turning so both sides become golden brown and the slices are thoroughly heated.

Never-Fail Knaidlach - Matzo balls image

Provided by Harlene LeVine

Time 25m

Number Of Ingredients 7

Steps:

1. Beat eggs with salt and pepper. Add oil and water. Stir in matzo meal and parsley. Refrigerate for 1 hour.
2. In a large pot, bring 4-5 quarts of salted water to boil. With wet or oily hands, form walnut-size balls and drop into boiling water. Cook for 25 minutes uncovered or partially covered.
3. Remove with a slotted spoon.