Directions

1. Slightly beat eggs, add remaining ingredients. Mix well. Refrigerate for 1 hour.

2. In a six-quart pot, bring three quarts salted water to a boil. With wet palms shape knaidlech and drop into boiling water.

3. Cook covered for 20 minutes. Remove knaidlech with slotted spoon.

Photography and styling by Peri Photography

Recipe tags

Classic Jewish foods Knaidlach Kneidlach Kosher for passover Matza balls Matza meal Matzah meal Matzo balls Matzo meal Pesach Traditional

Please log in to rate

2 Comments

Inline Feedbacks

View all comments

Rachel

10 months ago

How many matzah balls does this make? It says it serves 20, but that’s not very specific.

Gitty

11 months ago

Professional and delicious!