Friday night kneidles are more than just a recipe; they're a Jewish culinary tradition passed down through generations. This comforting broth made with chicken and matzo balls is a staple of family meals, especially appreciated for its lighter texture compared to other traditional dishes. Easy to prepare and incredibly delicious, this recipe is sure to please everyone at your table.
Practical information
Preparation time: 20 minutes
Cooking time: 45 minutes
Estimated calories: approximately 250 kcal per serving
Estimated average price: approximately 45 ₪ for the recipe
Ingredients
- 1 kg of chicken pieces
- 4 celery stalks
- 1 onion, peeled and cut into 4
- 1 sachet of saffron or paprika
- 4 tablespoons of Marakoff
- 5 sliced carrots
- 1 package of Kneidle to prepare
- 3 eggs
- Salt and pepper
- 50g of melted margarine
Preparation steps
- Place all the ingredients (chicken, celery, onion, saffron or paprika, Marakoff and carrots) in a large pot. Cover with water and simmer.
- Meanwhile, prepare your meatballs: beat the 3 eggs with a fork, then pour in the 50g of melted margarine.
- Season with salt and pepper, then gradually add the sachet of matzo powder while mixing. The dough should be soft and slightly sticky; it will gradually harden.
- Shape into small balls and gently drop them into the simmering broth.
- Cook until the meat is cooked through and the broth is flavorful and tasty.
This recipe is perfect for Passover and can be prepared with the same ingredients! Feel free to adjust the seasoning by tasting the broth as it cooks to get exactly the flavor you like.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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