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Knaidlach (Matzo Balls)

Featherlight

2 eggs
1/4 tsp salt
1/2 cup matzo meal

Separate the eggs into two bowls. Beat the whites until stiff.
Beat the yolks and salt until light. Combine the beaten yolks with
the stiff whites. Gradually add the matzo meal. Stir until smooth.
Let rest for 10-15 minutes.

Wet hands with cold water. Form the mixture into small balls by
rolling in the palms. Carefully drop the balls into boiling clear
soup stock or salted water (1 tsp salt to 1 quart water). Cover
and cook at a slow boil for 20 minutes.


Medium Firm

2 tbs fat, melted
2 eggs, slightly beaten
1/2 cup matzo meal
3/4 tsp salt
2 tbs soup stock or water
2 quarts water
1 tsp salt

Mix the fat and the eggs. Add the matzo meal and the salt. When
well blended add the soup stock or water. Mix well. Cover the
bowl and refrigerate for at least 20 minutes.

Shape the mixture into small balls with wet hands. Bring the 2
quarts of water and the salt to a boil. Lower the heat and drop
the matzo balls individually into the pot. Cover and cook for
30-40 minutes. Remove with a slotted spoon and transfer to a pot
of soup.


Very Firm

1 cup matzo meal
1/2 tsp salt
3 tbs fat, melted
2 eggs, well beaten
1/2 cup water, approximately
2 quarts water
2 tsp salt

Blend the matzo meal with the salt and the fat. Add the well beaten
eggs. Mix thoroughly and add cold water to make a dough firm enough
to be shaped into balls.

Form balls with wet hands and drop into the boiling 2 quarts water
and salt. Cover and cook for 15 minutes, Drain well and add to
soup.

Note: My mother always used to add club soda to the mix instead
of water. She said it made the matzo balls perfectly light. She
also added a dash of cinnamon. I've never encountered a recipe
that included cinnamon, but I've also never encountered matzo balls
as good as my mother's!

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