kneidlach

Updated at: Thu, 17 Aug 2023 05:09:43 GMT

Step 1

Beat the eggs with the salt, pepper and cinnamon (if using) until thick and creamy.

Step 2

Slowly add the oil, whilst beating and then the boiling water. The mixture should now be thick and foamy.

Step 3

Mix the chicken soup powder with the matzah meal and fold into the egg mixture, trying to retain that air you have added. It will seem sloppy, but as the matzah meal absorbs the egg mixture, it will thicken up.

Step 4

Cover and leave for at least 30 minutes. You can leave it longer.

Step 5

Fill a large pan with water, add a heaped teaspoon of chicken soup powder as the matzah balls will soak up the cooking liquid so it is a good idea to add flavour that way.

Step 6

Scoop large walnut-sized balls from the mixture, and, with moistened hands (keep a bowl of water close to hand) gently roll the mixture into balls. Do not handle them too much or you will push out that air. Place them on a plate.

Step 7

When all your matzah balls are ready, drop them one by one into the boiling water. Reduce the heat to a gentle boil, just more than a simmer, cover with a lid – preferably glass so you can see the action without lifting it – and simmer until the matzah balls are puffed up and tender, about 10 minutes.

Step 8

Carefully remove the matzah balls from the pot with a slotted spoon. If using immediately (and it is best to do that) place them in soup bowls and serve with chicken soup.

Step 9

If making in advance, the best option is to freeze uncooked matzah balls on a tray then once frozen, bag them up. Cook straight from frozen just before serving

1 liked

0 disliked