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Kneidlach (Mock Matzah Balls)

Kneidlach (Mock Matzah Balls)

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Yields 15–20 balls

  • 1 lb. / ½ kilo ground white chicken or white turkey
  • 2 eggs
  • ½ tsp. salt
  • 1 potato, cooked and mashed
  • 1 small onion, diced or pureed

Method

Combine all the ingredients and mix them well. Refrigerate the batter for about an hour to make the batter firm. Make small balls out of it and drop them into boiling water. Cook the kneidlach for about ¾ of an hour. Add them to the soup pot about 45 minutes before the soup finishes.

NOTE:

Kneidlach can be made in advance and frozen. Remove them from the freezer and place them in the soup approximately 45 minutes before the soup finishes cooking.

Tamar Ansh is a renowned recipe developer, food columnist, and member of the IACP (International Association of Culinary Professionals). She is the author of three cookbooks, most recently A Taste of Tradition: Pesach—Anything’s Possible! Over 350 non-gebrochts, gluten-free, and wheat-free recipes, published by Targum Press.
Reprinted with permission from A Taste of Tradition: Pesach—Anything’s Possible!   by Tamar Ansh.
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Discussion (4)
February 16, 2014
"Mock" Matzah Balls?
This recipe should be called "Meat Matzah Balls."
Lisa
Providence, RI
March 13, 2013
Soup
There are soup recipes on this site but commonly these are added to chicken, vegetable or turkey soup. These are generally not added to cream soups. Traditional matzah balls float to the top of the soup pot when they are done. If the mock matzah balls are added 45 minutes before the soup is finished then you will be certain that they are completely cooked all the way through asuming that your soup is near a boil or very hot : )
Susan
Texas
March 29, 2012
answer
You can add them to any soup. I like to put in in a chicken broth with some vegetables.
dena
st louis, mo
April 17, 2011
Question not a comment
Please excuse my ignorance here (and my bad spelling) This recipe sounds great, but at the end here all it says is "Add them to the soup pot about 45 minutes before the soup finishes." What soup? Did I miss something? Is there a specific soup this is added to or is it just a basic stock?
Kattz Duarte
Moses Lake, WA
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