Ingredients
-
-
2
-
4
-
2
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Chicken Kneidlach (Chicken Matzo Balls),I grew up on matzo kneidlach, but have recently discovered chicken kneidlach. They make a great addition to chicken soup, and are yummy in a rich vegetable soup or grain soup as well. You can have soup as a main dish on a cold winter’s day.,I liked it it was something diffrent the only thing i changed was added some fresh snipped dill and some finely grated onion and a crushed garlic. I boiled them in my homemade broth and the result was a great meal thanks.,They were ok. I felt they were very mushy and I don’t even like my mazo balls to be that mushy. The flavor was fine and I wasn’t really dissapointed, just wasn’t for me. Thanks for the recipe anyway.
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Steps
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1
Done
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Combine the Ground Chicken, Egg Whites, Egg Yolks, Matzo Meal, Cold Water and Sugar in a Large Bowl. |
|
2
Done
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the Best Way to Get It All Mixed Up Is to Use Your (clean) Hands. |
|
3
Done
|
Add Salt and Pepper to Taste. |
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4
Done
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Chill, Covered, For 15 Minutes. |
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5
Done
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Fill a Large Pot With Water (use a 9 Quart Pot With About 8 Quarts of Water in It to Cook All the Kneidlach at Once). |
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6
Done
|
Bring the Water to a Rolling Boil. |
|
7
Done
|
If You Like, You Can Toss a Bouillon Cube Into the Pot For Flavoring, or Add Any Spices You Might Like. |
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8
Done
|
I Usually Toss in Some Paprika and Salt. |
|
9
Done
|
Remove the Bowl from the Fridge. |
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10
Done
|
Wet Your Hands With Water. |
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11
Done
|
Form the Knedilach Mixture Into 36 Balls About 1 1/2 Inch in Diameter. |
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12
Done
|
Always Make Sure Your Hands Are Wet So the Dough Doesn't Stick. |
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13
Done
|
Drop the Kneidlach Into the Boiling Water. |
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14
Done
|
Half Cover the Pot and Turn the Flame Down So the Kneidlach Are Simmering in the Water. |
|
15
Done
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Let Them Simmer For About 45 Minutes. |
