This recipe is beautifully light and fluffy.
- 2 eggs, separated
- 1/2 cup medium matzo meal
Beat the egg whites stiff. Fold in the lightly beaten yolks, then the matzo meal and salt, and continue to mix gently until amalgamated. Chill, covered, for 30 minutes. Then roll into 3/4-inch (2-cm) balls, about 16, and drop into plenty of boiling salted water. Simmer for about 20 minutes. Just before serving, heat them up, then lift them out and drop them into the boiling soup broth. It is usual to cook knaidlach in boiling water rather than right in the broth, because they soak up so much liquid that unless you have made a very large quantity you will end up with very little broth.
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Source: Claudia Roden-The Book of Jewish Food
Submitted By: Eileen Werth