Tried-and-true method for preparing traditional fluffy Matzo Balls for your Passover Seder.
- Cooking and Prep: 45 m
- Serves: 12
Prepare the Kneidlach
Mix all ingredients in a large bowl. Refrigerate batter for one hour minimum.
Fill a four-quart pot three-fourths full with water and bring to a boil. Add two tablespoons salt. With wet hands, form kneidel mixture into balls and place in boiling water. (If hands get sticky, dip in water.)
Boil kneidlach for 20 minutes, then drain in colander.
FREEZING TIPS: (1) Line an empty egg container with plastic wrap and place a kneidel in each hole. Freeze. (2) Freeze on cookie sheet, 1 inch apart. When frozen, place in zip-lock bag or container.
Photography and Styling by Chavi Feldman