Matzo (or kneidler) balls are a traditional Jewish delicacy made from ground matzo bread. The flour or bread can be easily found in the kosher section of most supermarkets.
Ingredients
- 300 ml broth
- 150 g turkey breast
- 1 large carrot
- 2 sprigs of parsley
- A pinch of salt
- A pinch of pepper
- For the matzo balls
- 75 g matzo flour (or wheat semolina)
- 2 large eggs
- 2 tbsp neutral oil
- 2 tbsp water
- A pinch of salt
- A pinch of pepper
- 1 l of water
Instructions
- For the matzo ball dough: In a bowl, beat the eggs then add the flour and mix well. Add the oil and 2 tbsp of water and mix again. Add the salt and pepper and set aside in the fridge for at least 20 minutes. This will allow the flour to absorb all the liquid.
- In the meantime, bring the broth to a simmer. Peel and thinly slice the carrot and add to the broth.
- Wash the turkey breast and cut it into small pieces. Add the turkey to the broth and cook for approximately 15 minutes or until done.
- In a large pan, bring 1 litre of water to the boil. Take the matzo ball dough out of the refrigerator. Pour some oil on your hands and shape the dough into small ping pong-sized balls. Add them to the boiling water, cover and cook for 20 minutes. The matzo balls should double in size after cooking.
- Serve the broth and the matzo balls with fresh parsley leaves and a pinch of salt and pepper.
Recipe & Picture: Paula Soryano
