Boulettes de Paque, Knepfle, or Kneipflich

1. 1

   Put the fat, eggs, water or broth, 2 teaspoons salt, freshly ground pepper, the ginger, and the nutmeg in the bowl of a food processor fitted with a steel blade.

2. 2

   Add the matzo meal, and pulse just to mix.

3. 3

   Refrigerate for an hour, or overnight.

4. 4

   Bring a pot of water to a boil.

5. 5

   Add the remaining teaspoon of salt.

6. 6

   Using two teaspoons, dip one into the matzo ball mix and scoop out a spoonful, then push it with the second teaspoon into the boiling water.

7. 7

   French matzo balls have a more abstract, irregular shape than American ones.

8. 8

   Cover, and simmer for about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.