Chicken Kneidlach (Chicken Matzo Balls)

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.