3 tablespoons chicken fat
1/2 teaspoon salt
3 tablespoons hot water or chicken soup
3/4 cup matzoh meal
Separate the eggs
Beat the yolks until light colored and thick.
Add the chicken fat, which should be at room temperature, and the salt and water or soup.
Beat the whites until stiff but not too dry. Fold in.
Fold in the matzo meal.
Refrigerate the batter for about I hour, or until batter is thick enough to form balls.
Drop the balls carefully into 2 quarts of boiling salted water or hot soup. Cover and cook for 25 minutes.
Add Matzoh Balls to soup.
Cook for another 15 or 20 minutes in the soup.
i was told to make a jewish recepe for a school project!!! do you know of anny easy ones? that taste good?
My understanding is that there is a difference between Matzah balls and Knaidlach. The difference is that Knaidle are filled and Matzah balls are not. The fillings in our family have been either sweet (cherries from cherry preserves) or savory (onions browned in chicken fat). Maybe that varies from region to region.
Potato Latkis or pancakes
Grate several skinned potatoes, half an onion, an some flour to hold together, and add an egg. Mix together at salt and pepper to taste. In a fry pan, boil oil scoop a tablespoon into the hot grease and brown on one side then flip and eat
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