Recipe by Mirj
I grew up on matzo kneidlach, but have recently discovered chicken kneidlach. They make a great addition to chicken soup, and are yummy in a rich vegetable soup or grain soup as well. You can have soup as a main dish on a cold winter's day.
Top Review by chocolate drop
I liked it it was something diffrent the only thing i changed was added some fresh snipped dill and some finely grated onion and a crushed garlic. I boiled them in my homemade broth and the result was a great meal thanks.
- 2 lbs ground chicken
- 4 egg whites
- 2 egg yolks
- 1⁄4 cup matzo meal
- 1 tablespoon cold water
- 1 teaspoon sugar
- white pepper
Directions See How It's Made
- Combine the ground chicken, egg whites, egg yolks, matzo meal, cold water and sugar in a large bowl.
- The best way to get it all mixed up is to use your (clean) hands.
- Add salt and pepper to taste.
- Chill, covered, for 15 minutes.
- Fill a large pot with water (I use a 9 quart pot with about 8 quarts of water in it to cook all the kneidlach at once).
- Bring the water to a rolling boil.
- If you like, you can toss a bouillon cube into the pot for flavoring, or add any spices you might like.
- I usually toss in some paprika and salt.
- Remove the bowl from the fridge.
- Wet your hands with water.
- Form the knedilach mixture into 36 balls about 1 1/2 inch in diameter.
- Always make sure your hands are wet so the dough doesn't stick.
- Drop the kneidlach into the boiling water.
- Half cover the pot and turn the flame down so the kneidlach are simmering in the water.
- Let them simmer for about 45 minutes.
- Turn off the heat.
- With a slotted spoon, remove the kneidlach.
- They are now ready to be added to your soup.