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Malka's Knaidlach

Yield: 20 Servings

Ingredients and directions for this recipe

(no oil or shmaltz used)

SOURCE: My own after years of trial and error YIELD: About 20 matza balls

1. Mix together all ingredients, except matza meal.

2. Gradually blend in matza meal, making sure there are no lumps.

3. Cover and refrigerate for at least 20 minutes (can refrigerate over
night)

4. With wet hands shape into 20 (approx. 1 inch diameter) balls. Drop in to
rapidly boiling water or soup.

5. Cover and reduce heat to simmer 30-40 minutes.

*Note: I always defat by chicken broth, before using.

See also:
Previous recipe Malka's Bread Machine Mixed Challah (corrected)
Next recipe Malka's Low-fat Kishke Parave

Or try one of these recipes:
Foie Gras Rice
Rabbit Cake