Evelyn Rose

Grandma Rose’s Matzah Balls

Knaidlach

Preparation info
  • Makes

    6-8

    servings
    • Difficulty

      Easy

Appears in
Mother and Daughter Jewish Cooking: Two Generations of Jewish Women Share Traditional and Contemporary Recipes
Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

  • About

This recipe makes tender but firm knaidlach, which seem to suit most people—certainly there are never any left in the soup plate! The ground almonds greatly enhance the flavour.

Ingredients

  • 2 large eggs
  • 2 slightly rounded tablespoons rendered chicken fat or soft margarine
  • about

Method

Whisk the eggs until fluffy, then stir in the soft fat, the warm soup or water, the seasonings, ground ginger (if using), ground almonds and matzah meal and mix thoroughly. The mixture should look moist and thick but should be not quite firm enough to form into balls. If too soft, add a little more meal; if too firm, add water 1 teaspoon at a time until you have the right consistency. Ch