Matzah Balls/Kneidlach: Hard as Rocks! - pareve

Posted by : Davida Chazan

>I can't stand to not post this any longer. This is my family recipe,
>Alana Suskin

Well, if Alana can do it, so can I.  Knowing that my sister doesn't
read this group, but willing to let my Step-Mother in on the secret
(Hi, Dana!).

Here's my family matzah ball recipie.  If Dana sees this and asks my
Dad which side of the family this comes from, we'll all know the real
origin.

Matzah Balls - hard as rocks!

2 eggs
1/3 cup water
1 cup matzah meal
1/4 cup potato starch
1 1/2 tsp salt (or less)
1/2 tsp cinnamon
1/4 tsp white pepper (optional)
1 medium onion - finely grated
125-150 grams (about 1 cup) softened margarine or shortening

Put into a bowl in exactly this order, layering (not mixing) each item
as you add them.  Then, mix to the best of your ability.  Shape into
balls (a bit larger than ping-pong size) and refridgerate for at least
1/2 hour.  Drop one by one into boiling water or soup - while counting
exactly how many you put in!  Lower the water/soup to a medium boil
and cook for 1 hour.  Remove and refridgerate covered.  One half hour
before serving, put back into soup and lower to simmer.

Note:  These are soft on the outside, and dark (from the cinnamon) and
hard on the inside.  They have a wonderful flavor that I have never
found in any 'light and fluffy' matzah ball to date.

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