Matza Ball / Kneidel made with seltzer

ra_mom

Thu, Sep 03 2009, 9:15 am

I cannot find my recipe for Kneidels that are made with seltzer.
Does anyone have a great recipe they can share?

cookielady

Thu, Sep 03 2009, 9:18 am

1/2 cup matza meal
2 eggs
2 T. seltzer
2 T. oil
spice to taste.

Mix everything well. Chill. Form and drop into a pot of boiling water.

ra_mom

Thu, Sep 03 2009, 9:21 am

cookielady wrote:

1/2 cup matza meal
2 eggs
2 T. seltzer
2 T. oil
spice to taste.

Mix everything well. Chill. Form and drop into a pot of boiling water.

Thank you!
Chill for half hour? Boil for 20 minutes?

cookielady

Thu, Sep 03 2009, 9:29 am

ra_mom wrote:

cookielady wrote:

1/2 cup matza meal
2 eggs
2 T. seltzer
2 T. oil
spice to taste.

Mix everything well. Chill. Form and drop into a pot of boiling water.

Thank you!
Chill for half hour? Boil for 20 minutes?

I do chill for around half an hour. As far as boiling, I find mine always take longer to cook. I check them after 35 minutes tp see of tje middle is cooked, if not I keep boiling.

BeershevaBubby

Thu, Sep 03 2009, 10:01 am

I use the standard recipe and substitute water (or broth) with the seltzer.

ra_mom

Thu, Sep 03 2009, 10:01 am

YESHASettler wrote:

I use the standard recipe and substitute water (or broth) with the seltzer.

What do you mean by standard? The matza ball mix in the box?

BeershevaBubby

Thu, Sep 03 2009, 10:08 am

No... I beat 2 or 3 or 4 eggs in a bowl, add oil, salt and pepper and beat.

Then I add seltzer and the matzah meal until it 'looks right'.

I don't use measurements.

ra_mom

Thu, Sep 03 2009, 10:11 am

YESHASettler wrote:

No... I beat 2 or 3 or 4 eggs in a bowl, add oil, salt and pepper and beat.

Then I add seltzer and the matzah meal until it 'looks right'.

I don't use measurements.

Oh, I see.
I love measurements. Even if I usually do something by feel, I write down the measurements that I used so that I can replicate my recipe precisely 10 years down the line Smile

random

Thu, Sep 03 2009, 10:38 am

I don't have the recipe on me (at work), but there's one in Bubby Irma's cookbook which is fabulous - light, fluffy, etc. - and uses seltzer

abismommy

Thu, Sep 03 2009, 11:14 am

There's also a good recipe in the Enlightened Kosher Cooking with seltzer - light and fluffy kneidlach and no margerine.

HealthCoach

Thu, Sep 03 2009, 6:00 pm

I add baking powder and don't chill. It makes them very fluffy.

ra_mom

Thu, Sep 03 2009, 8:24 pm

Thank you cookielady! They came out delishes!

gamekeeper

Fri, Sep 04 2009, 2:01 am

why would you use seltzer instead of water? what does it do for the kneidle?

GoodEnough

Fri, Sep 04 2009, 2:19 am

gamekeeper wrote:

why would you use seltzer instead of water? what does it do for the kneidle?

it blows them up and makes them light and soft

Mrs Bissli

Fri, Sep 04 2009, 2:49 am

Another trick for fluffy matza balls is to keep the lid closed and use a wide pot so that they have room to expand.

cookielady

Fri, Sep 04 2009, 10:00 am

Mrs Bissli wrote:

Another trick for fluffy matza balls is to keep the lid closed and use a wide pot so that they have room to expand.

You are so right! That makes a big difference.

ShakleeMom

Sat, Sep 05 2009, 6:44 pm

As soon as they float to the top, I take them out and put them on a flat cookie sheet to drain. Then, I store them in individual zip lock bags in portions for shabbos. I don't need it fully cooked in the center because it continues to boil in the soup shabbos.

tanachit

Mon, Sep 07 2009, 2:20 am

makes 6 matzah balls
1 egg
1 t baking powder
1 T water
beat with a fork
add 1/4 cup (scant) matza meal
mix
let sit for 5 minutes
add to boiling soup and cook for 10-20 minutes on boil