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Recipe by Norene Gilletz

Mom’s Matzo Balls

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Mom's Matzo Balls
Parve Parve
Easy Easy
14 Servings
Allergens

Contains

- Gluten - Wheat - Egg
50 Minutes
Diets
- Vegetarian - Pescatarian

Holidays are all about traditions. Here is an authentic recipe for matzo balls (knaidlach), traditional Jewish soup dumplings, shared by Norene Gilletz from her mother.

Ingredients

Main ingredients

Directions

Make the Matzo Balls

1.

Process all ingredients in a food processor fitted with the Steel Blade just until smooth, about 10 seconds. Place in the refrigerator for one hour or in the freezer for 20 minutes, until thickened. 

2.

Shape into small balls. Drop into boiling salted water in a large pot and cook, partially covered, for about 40 minutes.  

Notes:

Source: The New Food Processor Bible: 30th Anniversary Edition. Re-printed with permission.

Recipe tags

classic knaidelach knaidlach kneidelach kneidlach kosher for passover matza meal matzah matzah balls matzah meal matzo meal matzoh balls Pesach traditional
Mom's Matzo Balls

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Bobbi Rosenberg
Bobbi Rosenberg
3 years ago

vegatable kugel

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Deborah Lebovic
Deborah Lebovic
2 years ago

This is the best recipe for knaidlach. I’ve been making it for years and it’s consistently good. I’ve even made it with gluten free matza meal, adjusting the amount of matza meal. It always comes out great.

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