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Real-Deal Knaidlach


Matzah balls — not too hard, not too soft, but just right… to make all the different camps happy. For a snack idea, I tried dipping extra matzah balls into a sweet mixture, based on a popular Hungarian recipe, and my family loved it!


Prepare the Matzo Balls

Yields about 20


Soak the matzo in a bowl of water until soft. Pour out the water and squeeze matzo well. Add the remaining ingredients and mix well until you have a soft mixture.


Heat a four-quart (four-liter) pot of water to a rolling boil. Add one to two tablespoons of oil to the pot.


Form small balls about the size of a walnut and drop into the pot. Cook for a half hour. Remove and strain. Matzo balls can be frozen at this point. Rewarm in soup.


For a delicious and filling snack: Place walnuts, brown sugar, and cinnamon in a blender and blend until fine. Transfer to a bowl. Make sure the cooked knaidlach are dry, and roll in the nut mixture. Store in the fridge till ready to eat.


Photography: Moishe Wulliger

Styling: Renee Muller