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Parve
Easy
8 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Sneak a little extra fiber and protein into your kneidlach with this crafty recipe, which adds ground almonds to the traditional matzo ball.
1 egg
1 tablespoon shortening or chicken fat
2 tablespoons Manischewitz Chicken Broth or other chicken soup or warm water
1/2 teaspoon salt
pinch of white pepper
2 tablespoons ground almonds
6 tablespoons Yehuda Matzos Matzo Meal
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
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