Prep 10 mins
Cook 45 mins
These are usually served in a clear broth, but can be used as a side dish with meats or fish. The version given here results in either a fluffy dumpling (made with soda water) or a firm, chewy one (made with broth). There may also be some disagreements between families as to whether the ideal knaidle should be like a cloud (made with soda water) or like a golf ball (made with broth). Depends on what is traditional in your family. This recipe can be easily increased.
- 4 beaten eggs
- 1⁄4 cup chicken broth or 1⁄4 cup vegetable broth or 1⁄4 cup soda water
- 1 cup matzo meal
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- grated gingerroot, and (optional) or chopped bitter almonds (optional)
- In a mixing bowl combine and beat till fluffy the eggs chicken stock or vegetable stock or soda water and salt. Fold in the Matza Meal, parsley and ginger.
- Cover and refrigerate the mixture for 1 hour. Stir, then shape with moistened hands into 8 large (or 16 small) balls or oval shapes, using a rounded tablespoons of mixture, or less if you like them small.
- Drop into boiling salted water. Cover and simmer 45 minutes. Remove with slotted spoon and transfer to soup.
- *While Matza Meal resembles other dried crumbs, many use it year around for its special quality of swelling as it on absorbs moisture.
- To increase fiber content, use whole wheat, or wheat bran Matza, finely crushed.
- If you are not fussy about clouded chicken soup, cook Knaidlach directly in soup.
- To Life!
these were very good! I made the chewy version moreso because I had no soda water on hand but they were devoured by my children (5 & 2) which is really something! thanks for sharing the recipe. I cooked them in the soup and did not add the ginger because I dislike ginger. instead of using true broth I used a some consumme mixed into water which I don't think made a difference as they turned out very well. I also used ground up matza which is basically the same thing as matza meal. I will make these again.