Jewish Soup Dumplings

The kneidlach is soft and pillowy, faintly eggy. The onions lend it a distinctly Jewish scent, reminiscent of chicken soup and soggy noodles. It is a surprising morsel, full of texture and flavour.

Gather Your Ingredients -Matzah Balls-

– Onion – Oil – Matzah flour matzo meal – Eggs – Salt – Boiling water – Portions of your favourite simple stock vegetables or chicken stock is best

Dice onion finely. Bring a pan to medium-high heat, add oil, and fry the onion pieces until they are translucent (do not let it brown). Take off heat and let them cool slightly.

Let's Make The Dish!

Whisk the eggs, until the yolks and whites are well combined. Fold the eggs into the matzo meal. Add the onions and fold everything together. Add salt and fold.

Let's Make The Dish!

Add water to kneidlach. Start by adding ¼ of a cup and mixing to combine. If mixture is still dry, add another ¼ cup. Mixture should be sticky at this point, enough to form it into balls of similar size to meatballs.

Let's Make The Dish!

With clean hands or with two spoons, form the kneidlach mixture into meatball-sized balls, and drop them one by one into the boiling water. Let kneidlach cook on medium-high heat for 10 minutes, until water is boiling again and the kneidlach rise to the top.

Let's Make The Dish!

When ready to eat, add two or three kneidlach balls to each bowl of soup. Garnish with cilantro or parsley, and dig in.

Let's Make The Dish!

Just remember that they're quite fatty, and don't overeat.


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