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Excellent Matzo Kneidlach |
"This kneidlach (matzo ball) recipe is from Eileen via Grandma Hazel. Can easily be doubled. Serve in hot chicken soup or refrigerate until ready to use."
Ingredients :
- 2 extra large eggs
- 1/4 cup cold water
- 3/4 cup matzo meal
- 2 tablespoons vegetable oil
- 1 tablespoon chopped fresh parsley, or more to taste
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions :
Prep : 15M | Cook : 4M | Ready in : 2H50M |
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- Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
- Bring a large pot of salted water to a rolling boil.
- Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.
Notes :
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