Traditional soup enhancer, this never-fail Pesach knaidlach recipe is exactly what it sounds like, a perfect recipe to get those perfect knaidlach, every time.
Courtesy of the Women’s Branch of the OU.
Beat eggs, oil, water or soda, salt and pepper. Stir in matza meal and parsley.
Refrigerate for at least one hour.
Bring to a boil three quarts of water. Add one teaspoon salt.
Wet hands and form mixture into about 16 balls.
Drop into boiling water. Cover and cook 20 minutes.
Drain and serve in chicken soup.
If soup will be served immediately, you may cook the matza balls directly in the soup.
Thanks to this recipe I have finally perfected my Matzo Balls! Toda Robah!