Chicken Kneidlach (Chicken Matzo Balls)

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement