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Traditional soup enhancer, this never-fail Pesach knaidlach recipe is exactly what it sounds like, a perfect recipe to get those perfect knaidlach, every time.
Courtesy of the Women’s Branch of the OU.
4 eggs
1/2 cup oil
1/2 cup water or club soda
1 teaspoon salt
1/4 teaspoon pepper
1 and 1/2 cups Yehuda Matzo Meal
1 tablespoon chopped parsley or 3 cubes Gefen Frozen Parsley
Beat eggs, oil, water or soda, salt and pepper. Stir in matza meal and parsley.
Refrigerate for at least one hour.
Bring to a boil three quarts of water. Add one teaspoon salt.
Wet hands and form mixture into about 16 balls.
Drop into boiling water. Cover and cook 20 minutes.
Drain and serve in chicken soup.
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Thanks to this recipe I have finally perfected my Matzo Balls! Toda Robah!