Matzo Ball Soup (Kneydlech) by Victoria Tikhonova

Matzo Ball Soup (Kneydlech)

- Chicken broth
- Matzo meal
- 2-3 eggs
- Salt, pepper, bay leaf
- Sautéed onion (optional)
- A tablespoon of vegetable oil

Make or reheat chicken broth. Crack and stir 2-3 eggs into the matzo meal. Add salt, sautéed onion (to taste) and a tablespoon of vegetable oil. Knead the dough. Wet your hands with water, shape the dough into balls and lower them into boiling broth. You can season it with bay leaf and peppercorns. Reduce the heat and cook until the kneidlach puff up.


Victoria Tikhonova from Shlomi