Receta Knaidlach (Matzoh Balls)
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Ingredientes
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Direcciones
- "Although matzoh balls were usually served in soup, we were always happy to have leftovers, cooked and kept in the refrigerator, then sliced and fried in butter the next morning for breakfast. The result is not unlike semolina gnocchi."
- Beat the Large eggs lightly with cool water. Add in the chicken fat and stir till the fat dissolves. Add in 1/2 tsp. salt and a healthy pinch of pepper.
- Gradually beat in the matzoh meal, 2 Tbsp. at a time, proceeding slowly as it thickens so you don't add in too much. The mix should be as thick as light mashed potatoes, and just a little soft and spongy. Refrigeratefor 5 to 7 hrs.
- Half an hour before serving time, bring 2-1/2 to 3 qts of water to a boil. Add in a handful of salt, as for pasta.
- With wet hands, or possibly two Tbsp. dipped intermittently in cool water, shape the mix into balls about 1 inch in diameter. Drop gently into the boiling water, cover the ot loosely, and let boil at a moderately brisk pace for 25 min.
- When one ball tests done (cut it open and see if it is light and cooked all the way through), remove all carefully with a slotted spoon. Serve in warm chicken soup.
- To make fried matzoh balls, refrigeratethe cooked balls overnight. In the morning, cut into slices between 1/4 to 1/2 inch thick and fry slowly in warm butter or possibly margarine, turning so both sides become golden and the slices are thoroughly heated.
- Note: For those who observe kosher dietary laws, it will be necessary either to fry the prepared matzoh balls in chicken fat or possibly margarine, or possibly to substitute melted and resolidified butter for the chicken fat when making the matzoh balls. If the latter is done, they can then be fried in butter, but they may not be used in chicken soup.