Count Darori's Old Fashioned Kneidlach Recipe (Matza Balls)

About 8 kneidlach

What’s Passover without kneidlach, a.k.a. matza balls? The recipe below details old-fashioned, homemade kneidlach. You’ll be surprised to see how easy they are to make; just handle the batter gently when you form the balls, as squeezing will make them tough. You may use plain room-temperature water, but soda water makes the lightest matza balls. The quantity of water will vary according to your matza meal; some brands absorb more water, some less. The batter should be stiff, but not doughy or kneadable.

You may boil the kneidlach directly in soup, but they result lighter if cooked in plain water.

Ingredients
2 whole eggs
4 Tbsp. oil or schmaltz
1 scant cup matza meal
¼ cup soda water and up to ¼ cup more if needed
1 tsp. table salt

Optional: ½ tsp. ground ginger

Method

1. In a medium bowl, combine eggs, fat and matza meal with a fork.
2. Add water, salt, and ginger if using, stirring to make a stiff batter. Add more water by tablespoons if the batter seems too solid.
3. Cover the bowl and chill for two hours.
4. Set a large pot of salted water to boil.
5. Wet your hands to prevent the batter from sticking, and gently form balls about the size of a walnut.
6. Drop the balls into the boiling water. Lower the heat to medium. The water should be simmering. Cover and cook 40 minutes.
7. Drain and serve in soup.
8. Kneidlach accompany soup, of course, but can also stand in for potatoes. Dribble schmaltz (rendered chicken fat) over the cooked and drained dumplings and brown them in a 180° oven for 10 minutes. Lacking schmaltz, fry a small onion in olive oil, season with salt and pepper, and drizzle it over the kneidlach before setting them in the oven to brown.