kneydlekh קניידלעך Matzo Ball Soup

I make Matzo balls, what my mom calls kneydlekh קניידלעך in Yiddish ki -NAY- dl-ekh (make the last sound (ekh) by clearing your throat), for special occasions like Passover and Rosh Hashanah, or just to help the heal a bad cold. Serve them in

Are you wondering if adding baking powder is kosher for Passover? All I can say is that the Manischewitz matzo ball mix which is kosher for Passover contains sodium bicarbonate and monocalcium phosphate which are the active ingredients of baking powder. So if they can make their matzo balls light and fluffy with that, so can I!

Makes about 15 medium matzo balls
4 large eggs
2 tsp schmalz (rendered chicken fat). Use the fat that rises to the top of the soup
(vegetarian version: use 1/4 cup oil only)
3 Tb  canola oil
1 tsp garlic infused olive oil
1 cup matzo meal
2 tsp salt
1/4 tsp white pepper
1 tsp baking powder
1 Tb minced parsley leaves
1/2 tsp dried or 1 Tb fresh minced dill weed
 
1 TB schmaltz added to boiling water
1/4 cup soup added to boiling water
 
 

Whisk eggs in a medium bowl with schmalz and oil.

Mix herbs, matzo meal, baking soda, salt and pepper in a separate bowl. Gently fold into the egg mixture.

Cover bowl and refrigerate for 1/2 hour

While dough is resting in the fridge, boil a large pot of water (at least a gallon). Add a tablespoonful of schmalz (unless you’re making vegetarian ones) and 1/4 cup soup. This will give the kneydlekh more flavor. If you have plenty of soup, you can just boil the kneydlekh in the soup.

Wet your hands and roll  about 12 golf-ball sized matzo balls.

Drop them in the boiling water. Cover pot tightly and lower heat to simmer. Cook for 30 minutes. Balls will double in size and should be soft. If you are going to store them for later, place them in a container with just enough broth to cover.

You can sprinkle more dill and parsley on the soup when serving.

Advertisements

Matzo Meal Chicken

This was one of my favorite dishes my mom made when I was a kid. But that doesn’t mean I wouldn’t tweak it! I added sesame seeds to the matzo meal and used olive oil spray instead of drizzling margarine on the chicken as she did. This recipe calls for boneless, skinless breasts, but you can make it with a cut-up  chicken as my mom did. It will just take longer to cook.

Preheat oven to 375◦

Serves 6

Ingredients

2 eggs

2/3 cup of matzo meal

1/4 cup plus a few spoonfuls sesame seeds

1 Tablespoon garlic salt

several grinds pepper

6 boneless, skinless chicken breasts

Olive oil spray

Combine dry ingredients in a shallow bowl

Beat the eggs well in a small bowl

Line a jelly roll pan (a cookie sheet with sides) with foil. Place a rectangular rack (such as a cookie cooling rack) in it (it should just fit). Spray it with nonstick spray.

Rinse the chicken breasts and trim any excess fat.

Dip each breast in the egg

and then roll it in the matzo meal-sesame mixture until it is well coated.

(You may have to wash your hands a few times in between chicken pieces; this gets messy!)

Spray one side with olive oil spray, and then place that side down on the oiled rack. Spray the other side with the olive oil spray. Repeat for all breasts, spacing them so there is some room between them.

Bake in the oven until browned, about 1/2 an hour, then flip over. Sprinkle a few spoonfuls of sesame seeds on top if some of the coating has fallen off, and bake until the other side is browned.