Kneidlach
Served traditionally over Pesach in chicken soup, I keep these in the freezer to use year round
Makes enough for: 1 batch Kneidlach
Ingredients
- 15 mls schmaltz
- 1 small onion, peeled and finely chopped
- 2 eggs
- 75 g matza meal
- 2.5 mls ground ginger
- 10 g parsley, finely chopped
- Salt and freshly ground black pepper to season
Method
- 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
Notes
* at this stage you can freeze them. Defrost as needed in the fridge overnight