Matzah Balls

From Shabbat

Make yourself some Matzah balls, your Bubbie would be proud

Traditional Kneidlach

4 eggs

1/2 cup club soda

3 Tbsp vegetable oil or chicken fat (schmaltz)

2 Tbsp finely chopped parsley

Salt & Freshly ground black pepper (Chef's discretion)

1 cup matzo meal

Whisk the eggs until blended. Now add the club soda, vegetable oil or schmaltz, salt and pepper. Easy on the salt, you can always add but you can never take away. Blend in the parsley and matzo meal. Cover and refrigerate this mixture for about 1 hour. Bring about 5 quarts of water to boil. Rub vegetable oil on hands and form matzo balls with about two tablespoons of mixture. Drop in boiling water and simmer covered and don't peek (okay, maybe once or twice) for about 25 to 35 minutes. Serve in delicious soup broth. Enjoy!''

Sephardic Kneidlach

4 eggs

1/2 cup club soda

2 Tbsp vegetable oil or chicken fat (schmaltz)

2 Tbsp finely chopped parsley

1/4 cup ground almonds or walnuts

1 tsp of almond or walnut oil

4 or 5 scrapes of freshly grated nutmeg

Salt & Freshly ground black pepper (chef's discretion)

1 cup matzo meal

Whisk the eggs until blended. Now add the club soda, vegetable oil or schmaltz, salt and pepper. Easy on the salt, you can always add but you can never take away. Blend in the parsley, almonds or walnuts, almonds or walnut oil, nutmeg, and matzo meal. Cover and refrigerate this mixture for about 1 hour. Bring about 5 quarts of water to boil. Rub vegetable oil on hands and form matzo balls with about two tablespoons of mixture. Drop in boiling water and simmer covered and don't peek (okay, maybe once or twice) for about 25 to 35 minutes. Serve in delicious soup broth. Enjoy!