- Prep: 20 minutes
- Cook: 1 hour, 0 minutes
- Total: 2 hours, 20 minutes
Reprinted with permission from Jewish Family & Life!
Sinkers or floaters? That was the question always asked of Grandma Minnie's kneidels [matzah balls] at the first seder. Would her always delicious matzah balls sink to the bottom of her wonderfully rich chicken soup, or would they float delicately over the surface. The answer to the question was never certain; some years they sank with a slightly chewy texture and other years they floated with a melt-in-your-mouth lightness. What causes the difference? It comes from the ratio of eggs to matzah meal and the amount of air whipped into the eggs. Too much oil added to the mix will make them sink, as will removing the cover while they cook.
- pinch white pepper
- 1 cup matzah meal
- pinch tarragon
- 1/2 teaspoon sage
- 2 teaspoons grated onion
- 1/2 teaspoon thyme
- 1/4 cup chopped spinach, squeezed dry
- pinch salt
- 3 tablespoons chopped parsley
- 4 jumbo eggs
- 1/4 cup chicken soup
- 1/2 cup pareve margarine
Beat the eggs well. Add all the other ingredients EXCEPT the matzah meal. Mix well. Add the matzah meal gradually, mix well, cover, and refrigerate for an hour.
Bring a large pot of water to a boil. Add a teaspoon of salt. With well greased hands, make small balls, about an inch in diameter, and drop them into the water. Cover and simmer for an hour.
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