Knaidlach

Recipe Ingredients

2		Eggs
4 tablespoons	60ml	Chicken fat - melted
1/3 cup	78ml	Cold water
1 teaspoon	5ml	Salt
1 cup	237ml	Matzo meal

Recipe Instructions

Beat the eggs, fat, water and salt together. Stir in the matzo meal, adding just enough to make a stiff batter. Chill one hour.

Form into balls and cook for 30 minutes in boiling soup or salted water. Makes about 18.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.