Recipe By : Ilana Cohney
Serving Size : 1 Preparation Time :0:00
Categories : Pesach Shabbos Recipes
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1 tb Oil -- per egg
3 tb Water -- per egg
1 pn Salt
1 pn Pepper
1 ts Sugar (optional)
1 tb Ginger -- generous amount
Matza meal -- as required
Mix all the ingredients together except matza meal, allowing one egg
for person. (This gives a generous amound of knedleigh per person,
you may want to do less.) Then add as little matza meal as possible
until mixture hold together VERY lightly. Put in fridge a few hours.
Add only enough matza meal to make it possible to form balls. Wet
hands and don't worry too much about making them perfectly round.
Drop into boiling soup or water. I usually make up a simple soup of
water and a soup cube and then keep these hot in a separate saucepan.
Transfer them into your proper chicken soup pot just before serving.
Otherwise you may find that the knedleigh drink up all your soup.
