Background
Kneidlach are soup dumplings made from Matzah flour. The name ‘Kneidlach’ is derived from the German word ‘Knödel.’ It is not surprising that with its European origins that this specific food appears on the tables of Ashkenazi Jews during the feast of Pesach.
If you are fond of celebrating traditional feasts with the cultural foods associated with them, you will likely enjoy this recipe for homemade Matzah Balls.
Recipe
Ingredients for the Matzah Balls:
3 eggs
3 tbsp olive oil
1 small onion finely chopped
Salt and pepper to taste
1.5 tbsp chicken soup (liquid)
1.5 cups of cold water
Matzah flour (as needed)
Instructions:
Combine all ingredients except for flour. Next, add flour gradually until the mixture looks like thick porridge. Now, with floured hands, take about two tablespoons of batter at a time, roll the batter into a ball, and drop the ball into a boiling pot of ready-made soup. After 15 minutes, the Kneidlach dumplings should be floating on top of the dish, waiting to be served.
Note: Once prepared, the balls can be served anytime together with the soup.
