Kneidlach with Herbs and Spices
Light and fluffy matzah balls (kneidlach) infused with fresh herbs and a hint of warming spices, perfect for serving in chicken soup or as a delightful appetizer.
🧂 Ingredients
- 1 cup Matzah meal
- 4 large Eggs
- 1/3 cup Vegetable oil or schmaltz
- 1/4 cup Water(plus more if needed)
- 2 tbsp Fresh parsley(finely chopped)
- 1 tbsp Fresh dill(finely chopped)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Ground ginger
- pinch Ground nutmeg
👨🍳 Instructions
- 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
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
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
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
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
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
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
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
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.
💡 Pro Tips
- ✓For lighter kneidlach, ensure you beat the eggs well to incorporate air.
- ✓Adding finely chopped onions or garlic to the mixture can add another layer of flavor.
- ✓Some prefer to add a tablespoon of baking powder for extra fluffiness, though this is not traditional.
🔄 Variations
- Add a teaspoon of onion powder or garlic powder to the dry ingredients.
- For a richer flavor, use chicken fat (schmaltz) instead of vegetable oil.