RFCJ RECIPE ARCHIVE
Posted by : tsg2 Matzah Balls/Kneidlach: Mother's - meat
This is my mother's recipe for Knaidlach, or matzoh balls - they are exceptionally good: 2 tbs room temperature (rendered) chicken fat 2 extra large eggs - slightly beaten 1/2 cup matzoh meal 1 tsp kosher salt 2 tbs seltzer Mix chicken fat and eggs together, add matzoh meal and salt til blended. Add seltzer and stir well. Mixture will be loose Refrigerate for several hours. Now mixture will be VERY solid. Wetting your hands with cold water will make it easier to handle them. I usually make them no bigger than a golf ball. Cook for 30 minutes in rapidly boiling, salted water. They will sink to the bottom and then rise. If they don't rise after 10-15 minutes give them a nudge with a spoon. Drain them, then add to prepared chicken soup. You can make these in advance. I have even frozen them in soup and they are perfect when defrosted. Good luck and I hope you enjoy them as much as we do! P.S. If you're not sure that they are cooked thru, just cheat and cut one open (cook's treat)
