Matzoh Balls (Kneidels)

Matzoh Balls (Kneidels)
Matzoh Balls (Kneidels)
Try this Matzoh Balls (Kneidels) 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
  • 4 eggs
  • 1 ts salt
  • 1/2 c water
  • 1 ds pepper
  • 1/2 ts garlic powder
  • 1/2 ts onion powder
  • 1/3 c melted margarine; (i use
  • 3/4 c regular matzoh meal
  • 1/4 c cake meal from pesach *
  • 1 ts baking powder-my addition
  • Carbohydrate 13.15537 g
  • Cholesterol 4230 mg
  • Fat 99.6158 g
  • Fiber 1.78929999351501 g
  • Protein 126.76387 g
  • Saturated Fat 31.052768 g
  • Serving Size 1 1 Serving (1067g)
  • Sodium 1405.1495 mg
  • Sugar 11.366070006485 g
  • Trans Fat 16.68338 g
  • Calories 1452 calories

* instead of regular matzoh meal (I buy extra pesach time to have all year round for matzoh balls) Source: From the side of "Kemach" Matzoh Meal box Heavily adapted to "perfection" Add water, melted margarine, salt, pepper, onion and garlic powders to the beaten eggs. Mix well. Add matzoh meal, cake meal, baking powder and stir thoroughly. Refrigerate 1 hour. Boil 1&1/2 quarts of water. Form into balls(whatever size you want), using a side bowl of water to wet hands in between each matzoh ball, in order to help insure a uniform round shape. Drop the balls into the boiling water. Cook for 20 minutes. Then transfer over into the soup. That way, the excess starch and oil stays in the boiling water and does not dilute the flavor of the soup. I usually make a double batch since everyone always wants to taste it before shabbat. Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on Oct 25, 1998,