NEVER-FAIL KNAIDLACH - MATZO BALLS
I make them small and they cook up light and fluffy
Provided by Harlene LeVine
Categories Chicken Soups
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.
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