Feather-light matzo balls

Feather-light matzo balls

Kneidlach

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

These delicious soup dumplings are served on passover as they don’t contain bread.

Ingredients

Quantity Ingredient
2 eggs
80ml light olive oil
1 cup coarse matzo meal
1/4 cup-1/2 cup water
pinch salt
1/4 teaspoon ground ginger or cinnamon, (optional)

Method

  1. Mix the eggs, oil and matzo meal until well combined. Add water and salt, and stir to make a batter. Add the ginger, cover and refrigerate for at least 2 hours.
  2. Wash your hands with cold water and, with moist hands, form balls the size of a walnut. Drop the balls into salted boiling water in a large saucepan and partially cover with lid. Boil for 30 minutes or until the balls float to the top and swell. To make them softer, cook longer. Drain and serve with clear Chicken Soup (above).
Tags:
Jewish
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