A plate of knaidlach.

Knaidlach (matzo balls)

Serves 4-6


2 eggs  
1 tablespoon olive oil
1/3 cup cold water  
1 teaspoon low sodium salt  
1 cup matzo meal


In a large bowl, beat the eggs, oil, water and salt together. 

Stir in the matzo meal, adding just enough to make a stiff batter. 

Cover and chill in the refrigerator for one hour. 

Shape into around 18 balls and cook for 30 minutes in boiling salted water or soup.

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