Kneidel/matza balls

anotherima

Mon, Apr 16 2018, 9:47 pm

ra_mom wrote:

That has to be a mistake. My matzah balls are quite salty.

I just looked up perfect kneidlach in the spice & spirit and their recipe has the same measurements as the one I posted in the above link. Except they use ice cold water instead of seltzer and add 1/2 tsp pepper.

Perfect Kneidlach - Spice & Spirit

4 eggs, slightly beaten
4 tbsp oil
4 tbsp ice cold water
1 cup matzah meal
1 tsp salt
1/2 tsp pepper

8 cups water + 1 tsp salt for liquid to cook the matzah balls in.

They're all the same. Streit's box has the same too.

Hi ra mom,
My copy of the lubavitch cookbook which is from the early 1980's also has the perfect knaidlach recipe but it is as I posted it before. with only half the ingredients you posted from your copy of the lubavitch cookbook and has 1 teaspoon of salt for half a cup of matzah meal. I am sure yours are perfect and the less salt the better.
it also says to use two tablespoons of soup stock or water but I just wrote water.

etky

Tue, Apr 17 2018, 12:45 am

SixOfWands wrote:

That's the recipe that 's on the side of the Manishewitz box (except they have you adding water after the matzo meal).

Its also the same one Ra Mom posted -- seltzer is just water, its not going to make a difference.

And yes, its the receipt I use, and my family loves them.

Seltzer added to pancakes, waffles, kneidels, scrambled eggs, tempura batter etc. instead of water makes the end product fluffier because of the carbonation. The bubbles expand when heated.