Wholegrain Matzah Balls Kneidlach Recipe
This Wholegrain Matzah Balls Kneidlach Recipe is refreshingly easy. Follow the step-by-step instructions to create airy matzah balls with a melt-in-your-mouth texture. Matzah balls, also called kneidlach, are traditional dumplings made of matzah meal. Customarily served in chicken soup, they’ve become a hallmark of Jewish cuisine – Matzah Ball Soup. This recipe honors the timeless staple yet offers a healthier version to savor.
Wholegrain Matzah Balls Kneidlach
Follow this Wholegrain Matzah Balls Kneidlach Recipe to create fluffy dumplings that will enrich your soup during Passover & all year round. The detailed instructions guide you in blending a handful of ingredients into a delicious & healthy dish.
Equipment
- 1 Small Pot (or heat resistant bowl)
- 1 Electric Mixer (or whisk)
- 1 Large Pot (for cooking the matzah balls)
Ingredients
Matzah Balls Batter
- 2 Eggs
- 1 cup Wholegrain Matzah Meal
- 1 cup Boiling Hot Water
- 1 tbsp Olive Oil
- 1 tsp Salt (adjust to taste or health requirements)
- 1/8 tsp Ground Black Pepper
Cooking The Matzah Balls
- 8 cups Water (2 quarts – 2 liters)
- 1 tsp Salt (adjust to taste or health requirements)
Instructions
- Gather the ingredients.
- Place the matzah meal in a heat resistant bowl or small pot.
- Create a well in the center and pour in the hot boiling water. Mix well. Let cool.
- Place the matzah meal mixture in an electric mixer.
- Gradually add the other ingredients and beat until fluffy.
- Refrigerate for 1/2 hour.
- In a large pot, bring the water and salt to a boil.
- Form balls, 1 inch – 3 centimeters diameter, and gently place them into the boiling water.
- After the balls start rising to the top, cover the pot and simmer for 20 minutes.
Notes
Matzah meal DOES contain gluten.
Click on the image below for a healthy Kosher for Passover Chicken Soup Recipe!
Chicken Soup Recipe – Passover