Knaidlach (Matzoh Balls) Recipe
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The world is divided into those who love floaters and those who love sinkers. While the delicate floaters are favored by matzoh ball mavens everywhere, I am a closet sinker-lover, which is the way my father’s mother, Grandma Ruchel, made them. Which is not to say I haven’t gobbled with gusto a floater or two in my day. Aunt Irene’s are definitely floaters. Some say club soda makes for a lighter knaidel. Cooking them longer will make them lighter too.
Note: For Passover use kosher-for-Passover baking powder. If none is available, it may be omitted.
Recipes in Judy Bart Kancigor’s book Cooking Jewish were compiled from over 300 family members and friends. This recipe is by Irene Rosenthal.
See how Joyce Goldstein makes matzoh balls. This dish was featured as part of our Hanukkah Recipes photo gallery.
- 2 tablespoons melted chicken fat, melted shortening, or vegetable oil
- 2 large eggs, lightly beaten
- 1/2 cup matzoh meal
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons club soda, chicken broth, or water
- Blend the fat and eggs together in a small bowl. Add the matzoh meal, salt, and baking powder and blend well. Add the club soda and mix thoroughly. Cover and refrigerate until the mixture is firm, at least 1 hour.
- Bring a large pot of water to a boil, and lightly salt it.
- Using wet hands, form the mixture into balls (2 tablespoons each for 2-inch knaidlach, 1 tablespoon for 1 1/2-inch), and carefully drop them into the boiling water. Do not crowd the pot. Cover the pot and cook at a slow, steady boil (not a hard boil) until soft, 30 to 40 minutes.
- Remove the knaidlach with a slotted spoon, and serve in soup.
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My recipe which I got from my Mother and her Mother has always been a winner. They are definitely not floaters but always winners.
1/3 C oil
1/2 C water
1 1/4 C matzoh meal
4 eggs
Kosher salt to taste
Mix all the wet ingredients together, then add the matzoh meal (maybe a little more or a little less :-)
Mix well and add the salt; refrigerate for 1/2 hour and boil a large pot of salted water. With damp hands roll balls apporimately 1inch in diameter and place in boiling water. Boil for 30 minutes and then place in soup. Enjoy!
Sorry, quantity is enough fo 6 large balls!!!
This recipe is showing a wrong quantity of matzoh meal, for 8 large balls will need abt 2 cups and not 1/2 cup!!!
It is a common misconception that baking powder is not kosher for Passover. It isn't the leavening agent that is prohibited, it is the un-matzofied grain. After all, we can drink wine that is clearly made with yeast. Just look at any commercial matzo ball mix, including those Kosher for Passover, and you will see leavening agents on the label.
... and, by the way, what's with the line at the end of the recipe that says "this recipe was part of our Hannukah recipe photo gallery"??? Hannukah is one of the only holidays that I've never, ever had matzo ball soup for. Passover, of course. Rosh Hashana, yes. But not Hannukah. Too busy doing latkes. Unless you *fried* your matzo balls. [shudder]
"Kosher for Passover" baking powder? I had the same reaction. Yesterday one of the morning shows had the guys from the Second Avenue Deli in NYC demonstrating their matzo ball recipe. I couldn't believe it when they used baking powder!
I looked it up online and found this:
http://www.koshercooking.com/resource...
Basically, it says that you *can* buy "kosher-for-Passover" baking powder and baking sode that omits the cornstarch that is usually in these ingredients. It goes on to say the the prohibition against levening is technically against fermentation leveling, like yeast. But, the author continues, her grandmother "would have had a cat" if she had seen "kosher for Passover" baking soda/powder, and she, too, believes it violates the spirit of the holiday.
But... to get matzo balls really fluffy...??? Do I find the so-called kosher stuff and sneak it in...? Ah, now I see: It's a test. I guess I have to stand firm with tradition. I can't even bring myself to use so-called kosher-for-Passover pasta. Not that I'm so orthodox, not in the least, but what's the point of Passover with pasta?
What do you mean Kosher for passover baking powder. Baking powder is inherently not for passover, nu?
Matzoh Balls are served in Chicken Soup only.
Chicken soup is traditional.
So unappetizing when you describe them as sinkers or floaters!
clam chowder maybe?
it says to serve in soup - what kind of soup?