David's Recipe for Kneidlach

These dumplings are always served in chicken soup. They are eaten on Passover and the rest of the year as well.

Soup Ingredient, Jewish

  • 8 eggs
  • 1-1/2 cups matzo meal
  • 1 tablespoon chicken soup
  • Pinch of black pepper
  • 2 quarts boiling water
  1. Separate the eggs.
  2. Beat the whites until stiff but not dry.
  3. Beat the yolks.
  4. Mix the yolks, the matzo meal, the chicken soup, and the pepper lightly into the whites.
  5. Keeping your hands wet with cold water, shape into balls about 2 or 3 inches in diameter and cook in the boiling water in batches, 8 minutes each batch. Don't crowd the kneidlach: they will expand during cooking, and also need room to turn themselves over in the water to cook evenly.
  6. Remove from the water to hold, and reheat for a few minutes in the same chicken soup in which they will be served.

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