Chicken Kneidlach Chicken Matzo Balls Food

FLUFFY MATZAH BALLS

Steps:

• 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
• 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
• 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
• Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

EXCELLENT MATZO KNEIDLACH

Steps:

• Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
• Bring a large pot of salted water to a rolling boil.
• Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.

CHICKEN MATZO BALL SOUP

Steps:

• Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
• Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
• Leave the soup to cool a little, then transfer to the fridge overnight.
• Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
• Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
• Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

CHICKEN KNEIDLACH (CHICKEN MATZO BALLS)

Steps:

• 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.

GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS

Steps:

• Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
• Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
• Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
• For Vegetarian do not use Chicken fat.