We are coming up to Pesach, and what would Pesach be without Kneidlach/ Matzo balls? Jewish or not this is a great meal, when served with the traditional chicken soup or even with a thick tomato or butternut soup.
Here is a quick and easy way to make the perfect soup accompaniment. This recipe is fast, easy and practically fail proof.
30 mls of oil or schmaltz (chicken fat)
2 large eggs
Salt and pepper to taste
a pinch of cinnamon (1/8 tsp)
3/4 cup matzo meal
In a bowl, lightly beat your eggs, oil, seasoning and cinnamon together. Add the matzo meal and mix well, it should form a soft dough, that you can roll into balls.
Take a teaspoonful of dough and roll into a small ball, remember the balls will double in size as they cook.
Add to rapidly boiling salt water or a large pot of soup and allow to cook for a minimum of 20 minutes, the longer they cook to softer they are.
It is very important that the soup or salt water that you will be cooking your kneidlach in, is actively boiling when you put your balls in otherwise, they break apart. Matzo balls should be soft and fluffy, and cut easily with your soup spoon.