This kneidlach (matzo ball) recipe is from Eileen via Grandma Hazel. Can easily be doubled. Serve in hot chicken soup or refrigerate until ready to use.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.

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  • Bring a large pot of salted water to a rolling boil.

  • Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.

Nutrition Facts

188 calories; protein 5.9g 12% DV; carbohydrates 20.6g 7% DV; fat 9.9g 15% DV; cholesterol 107.9mg 36% DV; sodium 479.5mg 19% DV. Full Nutrition
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