Sneak a little extra fiber and protein into your kneidlach with this crafty recipe, which adds ground almonds to the traditional matzo ball.
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