20 Servings
1 Hour, 20 Minutes
Allergens
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!
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.
Variations:
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
