Kneidlach

Ingredients:
2 Eggs
2 Tablespoons Cold Water
2 Tablespoons Oil
1 tsp Salt
Sprinkle of Black Pepper
3/4 cup Matza Meal

With a fork, beat eggs in a bowl. Add water, oil, salt and pepper and mix well.

Add matza meal and mix well - easiest way is with a fork.


Cover well and refrigerate for half hour to set.

Once set, roll into balls. (Easiest way is to keep on wetting your hands by having a bowl of cold water next to you).

You can either cook them in a pot of hot salted water or directly in the soup.

After a couple of seconds of dropping them in the pot, they will float to the top, this is normal and this is how they will stay. You can poke them down with a spoon or a fork a couple of times during their cooking time.
Cook for 30-40 minutes. (Preferably with the pot covered or mostly covered). If they are being cooked in the soup, you can leave them in there until you are ready to serve soup (yes hours and hours). If you cook them in a separate pot, drain the water and add the kneidlach to the soup.

This recipe makes roughly 12 kneidlach and is for firmer rather than softer ones. If you want them softer, use 1/2 cup Matza Meal instead of the 3/4 cup (Set in fridge in the same way).

Note: These freeze very well, so you can make a double batch and freeze in portions.

P.S. I often make these in a Parev pot in salted hot water and because they freeze so well, they can be used in any soup.

Et Voila!