The classic and historic Jewish dumpling.
Knaidlach - Matzo Balls
- 2 Eggs separated
- 1/2 Cup Matzo meal
Beat egg whites until stiff.
Fold lightly beaten yolks, matzo meal, and salt and continue to mix gently until thoroughly combined.
Cover and chill for 30 minutes.
Roll into 3/4 inch balls and drop into PLENTY of salted boiling water.
Simmer for about 20 minutes.
Serve by dropping them into boiling soup of choice.
Leave lots of room in your pot of water when simmering as they will soak up a lot of liquid and expand!