Featherlight Knadlech (Matzoh Balls)

4 Servings

Recipe provided by Mrs. Jack Turetsky of the Ralph Traurig Chapter.


2 Eggs
½ cup Matzoh Meal
½ tsp. Salt
1 tbsp. Chicken Fat
Seltzer with a syphon


Add salt to eggs in bowl and beat until fluffly.

Add two short squirts of seltzer from syphon.

Gradually blend in matzoh meal with a spatula. If appears too runny add more matzoh meal to thicken.

When smooth, stir in chicken fat, and place mixture in refrigerator for at least one hour.

Boil two quarts of salted water. Moisten hands. Take level tablespoon of batter and roll into a ball.

Drop balls into boiling water and cook for 15 minutes. Drain and serve with chicken soup.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960