👨‍🍳 Instructions

1. 1

   In a large bowl, whisk the eggs until light and foamy.

   💡 Tip: Using an electric mixer can help incorporate more air for lighter kneidlach.
2. 2

   Add the oil (or schmaltz), water, salt, pepper, ginger, and nutmeg to the whisked eggs. Mix well.

   💡 Tip: If using schmaltz, ensure it's rendered and slightly cooled.
3. 3

   Gradually add the matzah meal and the chopped fresh herbs, mixing until a stiff, moist batter forms. If the mixture seems too dry, add a little more water, one tablespoon at a time.

   💡 Tip: Do not overmix, as this can result in tough kneidlach.
4. 4

   Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the matzah meal to absorb the liquid.

5. 5

   Bring a large pot of generously salted water to a rolling boil. Reduce the heat to a gentle simmer.

   💡 Tip: The water should be boiling vigorously when you add the kneidlach, then simmered gently.
6. 6

   Wet your hands with cold water to prevent sticking. Form the matzah meal mixture into balls, about 1 to 1.5 inches in diameter.

   💡 Tip: Moisten your hands between forming each ball.
7. 7

   Carefully drop the kneidlach into the simmering water. Do not overcrowd the pot; cook in batches if necessary.

   💡 Tip: Ensure the water returns to a simmer after adding the kneidlach.
8. 8

   Cover the pot and cook for 20-30 minutes, or until the kneidlach are puffed up and float to the surface. They should be light and fluffy.

   💡 Tip: Avoid lifting the lid during the first 15-20 minutes of cooking.
9. 9

   Remove the kneidlach with a slotted spoon and serve immediately in chicken soup or as desired.

   💡 Tip: Kneidlach can be stored in the refrigerator for a few days and reheated in soup.