Excellent Matzo Kneidlach Recipes

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CHICKEN KNEIDLACH (CHICKEN MATZO BALLS)



Chicken Kneidlach (Chicken Matzo Balls) image

I grew up on matzo kneidlach, but have recently discovered chicken kneidlach. They make a great addition to chicken soup, and are yummy in a rich vegetable soup or grain soup as well. You can have soup as a main dish on a cold winter's day.

Provided by Mirj2338

Categories     Chicken

Time 1h10m

Yield 18 serving(s)

Number Of Ingredients 8

2 lbs ground chicken
4 egg whites
2 egg yolks
1/4 cup matzo meal
1 tablespoon cold water
1 teaspoon sugar
salt
white pepper

Steps:

  • Combine the ground chicken, egg whites, egg yolks, matzo meal, cold water and sugar in a large bowl.
  • The best way to get it all mixed up is to use your (clean) hands.
  • Add salt and pepper to taste.
  • Chill, covered, for 15 minutes.
  • Fill a large pot with water (I use a 9 quart pot with about 8 quarts of water in it to cook all the kneidlach at once).
  • Bring the water to a rolling boil.
  • If you like, you can toss a bouillon cube into the pot for flavoring, or add any spices you might like.
  • I usually toss in some paprika and salt.
  • Remove the bowl from the fridge.
  • Wet your hands with water.
  • Form the knedilach mixture into 36 balls about 1 1/2 inch in diameter.
  • Always make sure your hands are wet so the dough doesn't stick.
  • Drop the kneidlach into the boiling water.
  • Half cover the pot and turn the flame down so the kneidlach are simmering in the water.
  • Let them simmer for about 45 minutes.
  • Turn off the heat.
  • With a slotted spoon, remove the kneidlach.
  • They are now ready to be added to your soup.

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