Matza Balls Or Soup Dumplings (Knaidlach) – a delicious recipe with eggs, vegetable broth, salt, matzo meal, parsley, gingerroot. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a mixing bowl combine and beat till fluffy the eggs chicken stock or vegetable stock or soda water and salt. Fold in the Matza Meal, parsley and ginger.
2
Cover and refrigerate the mixture for 1 hour. Stir, then shape with moistened hands into 8 large (or 16 small) balls or oval shapes, using a rounded tablespoons of mixture, or less if you like them small.
3
Drop into boiling salted water. Cover and simmer 45 minutes. Remove with slotted spoon and transfer to soup.
4
NOTES:
5
*While Matza Meal resembles other dried crumbs, many use it year around for its special quality of swelling as it on absorbs moisture.
6
To increase fiber content, use whole wheat, or wheat bran Matza, finely crushed.
7
If you are not fussy about clouded chicken soup, cook Knaidlach directly in soup.
8
To Life!
146
kcal
Calories
10
g
Fat
2
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 beaten eggs, 1/4 1/4 cup vegetable broth or 1/4 cup soda water, salt, 1 cup matzo meal, and more.
Yes, Matza Balls Or Soup Dumplings (Knaidlach) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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