Loshin's Matzo Balls (Knoedel)

Recipe provided by Ruth Loshin of the Westfield Chapter.


4 Eggs
½ cup cold Water
1 cup Matzo Meal
cup melted Chicken Fat or Shortening
1 tsp. Salt
pinch Pepper


Beat eggs. Add water, melted fat, salt and pepper and mix well.

Add matzo meal and stir thoroughly. (Add only enough matzo meal to make a soft dough.)

Let stand for 20 minutes, to allow dough to thicken.

Form into balls and drop into a pot of boiling water (1 1/2 qts. which has been salted).

Cook for 20 minutes.


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