Matzah balls for the broth
Soft matzah and egg flour meatballs, poached in salted water or chicken broth, served in a chicken soup: a classic Passover dish.
Knaidel are dumplings made from matzah meal, traditionally served in a chicken broth. They are light and suitable for consumption during Passover.
Ingredients and directions
- Prep time20 min
- Cook time5 min
- Resting20 min
- Total45 min
- DifficultyEasy
- CostBudget
- Cooking methodBoiled
- Estimated cost$4.70 $0.94 / serving Estimated price; varies by store.
Ingredients
people
- $0.16
- $2.39
- $0.38
- $0.03
- $1.74
Prices from US supermarkets.
Directions
- In a mixing bowl, whisk together the eggs, water, oil, and a pinch of salt. ≈ 4 min
- Add the matzah flour gradually while mixing, then season with salt and pepper to taste. ≈ 2 min
- Place the dough in the refrigerator for at least 20 minutes.
- While that’s happening, bring a saucepan of lightly salted water to a boil.
- Roll the dough into small balls. ≈ 10 min
- Place the balls in the boiling water. When they float to the surface, let them cook for 2 to 3 minutes, then remove them with the skimmer and serve.
- You can also cook them for 30 minutes in a broth, to serve them in the soup.
The bill
Matzah balls for the broth
- 100 g of matzah flour (3/4 cup)$0.16
- 6 eggs$2.39
- 90 ml of oil (6 tablespoons)$0.38
- a pinch of salt$0.03
- slightly salty water for cooking, or broth$1.74
Total$4.70
that's $0.94 per person
Estimated price; varies by store.
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