Matzo Meal Balls - Kneidlach
Try this Matzo Meal Balls - Kneidlach recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1 c boiling water
- 1 c matzo meal
- optional - add a few tbs
- seasonings : i use salt;
- Carbohydrate 4.02692307692308 g
- Cholesterol 2115 mg
- Fat 49.7038461538462 g
- Fiber 0.0461538457870483 g
- Protein 62.9538461538462 g
- Saturated Fat 15.495 g
- Serving Size 1 1 Serving (620g)
- Sodium 707.245 mg
- Sugar 3.98076923113603 g
- Trans Fat 8.33884615384616 g
- Calories 716 calories
Source : Matzo meal bag Serves : 12-16 ping-pong ball sized balls Waiting time : about 2 hours 1. Pour water over matzo meal, add eggs and seasoinings. Mix well. Let stand in refrigirator for about two hours. 2. Form balls. Cook for about 20 mins in boining water. Place in bowl beside soup. 3. When serving, add to soup just to warm and very quickly take out. The reason is that they tend to cloud the soup which is supposed, as you probably know, to be clear. 3. Want it softer ? seperate eggs, mix yolks with matzo meal, whip whites and fold in. Continue the same. Posted to JEWISH-FOOD digest by "=?iso-8859-8?B?+PLp5CDo+ODh?=" <tarab@netvision.net.il> on Apr 7, 1998
