Matzah Balls/Kneidlach: Fluffy - pareve

Posted by : Beth Greenfeld

From the recipe collection of my friend Pat Gold, z"l.

FLUFFY MATZOH BALLS 12 large matza balls)


 4 large eggs 
 2 tablespoons chicken fat or vegetable oil 
 1/2 cup seltzer or club soda 
 1 cup matzah meal 
 Salt and freshly ground pepper to taste 

1. Mix the eggs well with a fork. Add the chicken fat or oil, soda
water, matzah meal, and salt and pepper and mix well. Cover and
refrigerate for several hours.

2. Dip your hands in cold water and make about 10 balls slightly smaller
than Ping-Pong balls.

3. Bring water to a boil in a large pot. Add salt and place the matzah
balls in the water. Cover and simmer about 30 minutes or until soft.

Tip: You can make this ahead. After cooking the matzah balls place them
in the warm soup and freeze. The liquid keeps them fluffy. Defrost the
soup, reheat, and serve. If you like them more al dente, use large eggs
and cook a shorter time.

Note: To reduce the cholesterol in this recipe,use 2 egg whites and 2
whole eggs as well as canola oil.

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