The Real Knaidlach
(Or so they were called in my family. Others call them Matzah Kleis – matzah matzah balls – whatever you call them: they are delicious!)
I swore I was going to break the mold this year. I wasn’t gonna make and roll them. But it is not Pesach until I have made my grandmother’s knaidlach (matzah balls) from scratch. Soaked matzah, onion, celery, ginger, parsley, cinnamon, salt, pepper, egg and a little meal oh my! Vegetarian broth on the 2 hour boil. I think it’s lunch.
Ingredients to taste (as all good old recipes are)
- 6 matzah soaked 2-12 hours
- A little onion chopped fine
- 1 stick celery chopped fine
- Few sprigs parsley finely chopped
- Shake of cinnamon
- Shake of ginger
- Salt
- Pepper
- 2 large eggs
- Superfine (cake) matzah meal
- Oil
Method to feel (Yep. Shown the feel by Grandma and Mum as a child and I just know when they are right).
Soak Matzah in water in a bowl.
Place celery and onion in pan and brown in oil. Drain very well.
Strain and squeeze matzah in a fine mesh colander. Place in bowl. Add egg, cinnamon, ginger, salt, pepper, parsley and sauté mixture.
Stir in matzah meal till right consistency is attained for rolling balls.
Roll in matzah meal and stand in tray in fridge.
Cook in soup for 10-20 minutes.
Can be pre-boiled, frozen or not, and reheated in soup.
Rabbi Linda Joseph 