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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Fluffy Knaidlach (Matzo Balls) Recipe

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This recipe for Fluffy Knaidlach (Matzo Balls) is from Vernon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 C peanut oil
1/2 C onion, minced
2 whole eggs, separated
1/3 C cold water
1 tsp. coarse sea salt
1/8 tsp. pepper
2/3 C Matzo Meal
2 T parsley, chopped
boiling chicken soup or salted water
Directions:
Directions:
Heat oil in saucepan. Cook onions in hot oil until tender. Remove from heat. Beat together egg yolks, cold water, salt and pepper. Gradually beat in onions until completely blended. Stir in Matzo meal and parsley. Beat egg whites until stiff peaks form. Gradually fold in matzo meal mixture. Cover and chill in refrigerator at least one hour. Stir. Measure rounded teaspoons of matzo meal mixture and shape into balls. Drop into boiling soup or water. Cover and cook 25 minutes.
Number Of Servings:
Number Of Servings:
Makes 20 small/10 large balls

 

 

 

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