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Recipe by Chantzy Weinstein

Kneidelach (Matzah Balls)

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Kneidelach (Matzah Balls)
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg - Gluten - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian

Here is where you will get lots of different opinions: Make it from the mix or from scratch? If you’re making them from the mix, follow the instructions on the box, but use half the amount of oil. Most boxes call for 1/4 cup oil per packet, but I use that amount for two packets. This makes a better matzah ball that is also easier to work with. Make sure to refrigerate the mixture before boiling.

Ingredients

Kneidelach

  • 2 eggs

  • 2 tablespoons oil

  • 1/4 cup seltzer

  • 1/2 teaspoon salt

  • dash of black pepper

  • 1/2 cup + 2 tablespoons matzah meal

Directions

1.

Mix eggs, oil, seltzer, salt and pepper. Add matzah meal and mix well. Refrigerate for at least 20 minutes.

2.

Bring a pot of salted water to a boil. Use a mini cookie scoop to form small scoops, then wet your hands and roll into balls. (I keep a bowl of water nearby to keep dipping my hands into.) Drop into the boiling water and cook, covered, for 20 minutes over medium heat. Let cool completely.

3.

Freeze matzah balls in small Ziploc bags (with the quantity you’ll need per week in each bag) inside a larger Ziploc bag. Defrost on Friday and warm up in the chicken soup.

4.

Any leftovers will usually be a “warm” welcome for supper on any given night.

Recipe tags

Chantzy Weinstein classic Jewish food kneidelach kneidlach kosher for passover matzo ball Pesach Shabbos traditional
Kneidelach (Matzah Balls)

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