14 Servings
50 Minutes
Allergens
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.
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.
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.
vegatable kugel
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.