Matzo Balls (Kneidels) are a savoury 'dumpling' that are typically eaten in Jewish culture at the time of Passover. Matzo balls are usually served in chicken soup, however I love them so much that I would often secretly take some without my grandma noticing and eat them by themself. Matzo balls are the highlight of Passover dinner for me. Please note that when eaten alone this recipe complies with IDDSI Level 6 however, when eaten in soup they do not.
Ingredients: (makes 10)
- 2 eggs (extra large and beaten)
- 3 tablespoons olive oil
- 3 tablespoons of cold sparkling/soda water
- 6 tablespoons of medium/course matzo meal
- salt and pepper to taste.
- OPTIONAL: 1.5 tablespoons of parsley (NOTE- this must be blended to comply with IDDSI Level 6)
Method:
- Mix all the ingredients in a bowl with a spoon.
- Cover the dough with plastic wrap and rest in the fridge for 2+ hours.
- After rested, wet your hands and gently shape the dough into small balls. (do not squish too hard or they will be dense)
- Put a pot of salted water or chicken stock on the stove and bring to a boil.
- Place the matzo balls in the stock/salted water and cover with a lid.
- Cook for 10-15 minutes (they are ready when they float to the top of the stock)
- Strain the matzo balls and enjoy!
NOTE- strain the matzo balls well and allow to 'dry' on a plate to ensure there is no excess liquid, you can pat them dry with a paper towel to ensure all excess liquid is gone.
IDDSI Testing:
Fork Test:
Finger Test
Note- This recipe was made in a home kitchen not an IDDSI testing kitchen, hence it may not be compliant with soft and bite sized if it is made in your own kitchen.