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Recipe by Estee Kafra

Real-Deal Knaidlach

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Parve Parve
Easy Easy
20 Servings
Allergens
1 Hour, 20 Minutes
Diets

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!

Ingredients

Main ingredients

  • 3 tablespoons oil, plus more for cooking

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Sweet Option

  • 1/4 cup walnuts

  • 4 tablespoons brown sugar

Directions

Prepare the Matzo Balls

1.

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.

2.

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

3.

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.

Prepare the Matzo Balls

Yields about 20

Credits

Photography: Moishe Wulliger Styling: Renee Muller

Real-Deal Knaidlach

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