No Passover meal is complete unless you serve chicken soup with kneidlach. These soup balls are made using matza as leaven ingredients are forbidden during the Pesach week. Part of the flavour comes from using schmaltz and here I have used my vegetarian version.
I don’t like using the word hate as it has such strong connotations. I think it should be reserved for occasions when your dislike of something is immense. I loathe the little pop up boxes that appear on pages while I am reading blog posts. I have to wait for the ‘subscribe’ box to open completely and then find the little x. This is on the top right hand corner. But as it is so small I have to hope my finger hits it properly to close the box. I read the majority of the blogs I follow on my iPad and it is not always that easy to close the dialogue box. By the time I have got rid of the box I have lost the thread of what I was reading.
I feel so frustrated that I just skim through the rest of the post and leave a comment. My aversion to this is slowly turning to hate and I feel tempted to stop reading the blogs who have all these pop up windows. Whereas I don’t want something to pop up onto my screen, I do want something to pop up in my soup. These kneidlach are the perfect addition in my opinion and I am sure you will love them.
- Place the schmaltz into a frying pan
- Heat over a medium temperature
- Once melted add the onion and sauté until soft
- Set aside to cool completely
- Place the eggs into a mixing bowl and whisk until frothy
- Add the onion, matza meal, ginger and parsley
- Season to taste
- Form into 10 small balls and set aside while you bring a large pot of water to the boil
- Add salt to your water and reduce the temperature until the water is simmering
- Place the kneidlach into the water and simmer for 30 minutes *
- You should dunk the balls into the water every 10 minutes
- Drain and add to your chicken soup for 5 minutes before serving
Click on the links for conversions and notes.
What I blogged August 4:
- two years ago – Bara Brith
- three years ago – The Dying Hours
- four years ago – Date Bars
- five years ago – Hake With Anchovy Butter And Caper Berries
- six years ago – Chicken With Shitake Mushrooms, Sundried Tomatoes And Peas