Sneak a little extra fiber and protein into your kneidlach with this crafty recipe, which adds ground almonds to the traditional matzo ball.
- Cooking and Prep: 1.5 h
- Serves: 8
Beat egg until frothy. Add all ingredients, mixing well. Refrigerate for at least one hour.
Boil 3 quarts of water and add 1 teaspoon salt.
With wet palms, shape knaidlech and drop into boiling water. Cook, covered for 20 minutes over medium heat. Remove from water with slotted spoon.
Photography and Styling: Peri Photography