I took a look at the Manischewitz web site, today, and found that they've changed their recipe for kneidlach. They've substituted oil for schmaltz! This is going too far, IMO. Two tablespoonsful of schmaltz in a recipe of this size (and with some of it cooking out into the water) are not going to make the difference in one's longevity. It will, however, make a difference in flavor, and using oil tends to make the kneidlach denser/heavier. Ruth MATZO BALLS Make your own or try great tasting Manischewitz Matzo Ball and Soup Mix or Matzo Ball Mix. YOU WILL NEED * Mixing bowl * Two or three quart pot with cover * 2 tablespoons of vegetable oil * 2 eggs * 1/2 cup Manischewitz Matzo Meal * 1 teaspoon salt or adjust to taste * 2 tablespoons soup stock or water PREPARATION * Blend vegetable oil and eggs together * Mix matzo meal and salt together * Add matzo meal and salt mixture to egg and vegetable oil mixture and blend well. * Add soup stock or water and mix until uniform. * Cover mixing bowl and place in refrigerator for 15 minutes. COOK * Using a two or three quart pot, bring 1 1/2 quarts of slightly salted (if desired) water to a brisk boil. * Reduce flame and into the slightly boiling water drop balls approximately one inch in diameter formed from matzo meal mixture from refrigerator. * Cover pot and cook 30 to 40 minutes. Have soup at room temperature or warmer and remove matzo balls from water and place in soup pot. * When ready to serve allow soup to simmer for about 5 minutes with matzo balls in the pot. * Recipe makes about 8 matzo balls.
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