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Ingredients
| ground chicken: 2 lbs |
| eggs: 4 (whites) |
| eggs: 2 (yolks) |
| matzo meal: 1/4 cup |
| water: 1 Tbl (cold) |
| granulated sugar: 1 tsp |
| salt |
| white pepper |
Chicken Kneidlach (Chicken Matzo Balls)
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
18 serving(s)
Tags
- Combine the ground chicken, egg whites, egg yolks, matzo meal, cold water and sugar in a large bowl.
- The best way to get it all mixed up is to use your (clean) hands.
- Add salt and pepper to taste.
- Chill, covered, for 15 minutes.
- Fill a large pot with water (I use a 9 quart pot with about 8 quarts of water in it to cook all the kneidlach at once).
- Bring the water to a rolling boil.
- If you like, you can toss a bouillon cube into the pot for flavoring, or add any spices you might like.
- I usually toss in some paprika and salt.
- Remove the bowl from the fridge.
- Wet your hands with water.
- Form the knedilach mixture into 36 balls about 1 1/2 inch in diameter.
- Always make sure your hands are wet so the dough doesn't stick.
- Drop the kneidlach into the boiling water.
- Half cover the pot and turn the flame down so the kneidlach are simmering in the water.
- Let them simmer for about 45 minutes.
- Turn off the heat.
- With a slotted spoon, remove the kneidlach.
- They are now ready to be added to your soup.