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As a kneidel eater, I was delighted with the big chicken kneidlach that my friend once sent over. I enjoyed everything about them — the size, the texture, the protein in them, and above all, the delicious taste! By tweaking the recipe (and sizing down those
kneidlach!), I turned it into a sophisticated Shabbos treat to enhance your soup course: flavored chicken kneidlach!
Yields 26-30 kneidlach
1 packet matzah ball mix (from a 4.5-ounce box of 2)
2 eggs
1/4 cup oil, such as Gefen Canola Oil
1 and 1/4 cups ground chicken
2 tablespoons Manischewitz Matzo Meal
1/4 teaspoon Pereg Black Pepper
1 medium potato
1 small onion
0.4 ounce fresh dill (1/2 package, prechecked)
0.4 ounce fresh parsley (1/2 package, prechecked)
1 small zucchini, unpeeled
1 medium carrot, peeled
Prepare the kneidel mix according to package directions, using the eggs and oil. Add ground chicken, matzah meal, and pepper and mix well to combine.
In a food processor, using the kugel blade, grate the potato and onion. Squeeze out the liquid and add to the kneidel mixture; mix well to combine. Divide the mixture into two bowls. Process herbs using the S-blade and add to one of the bowls.
Grate zucchini and squeeze out liquid; add to the bowl with herbs. Mix well to combine; refrigerate. Grate carrot and add to second bowl, mix well to combine and refrigerate.
While mixtures are chilling, bring a large pot of water to a boil; add one tablespoon salt. Working with wet hands, form ping-pong-sized balls of kneidel mixture and drop into pot. Simmer kneidlach for about 30 minutes, making sure all sides have a chance to be immersed in the water.
Remove from pot to drain. Serve one of each color kneidel with a portion of soup.
Food and Prop Styling by Shiri Feldman Food Prep and Styling by Chef Suzie Gornish Photography by Felicia Perretti
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