The Grandma Zone: Matzah Meal Knaidlach

I feel compelled to explain that the "ach" ending in Yiddish is an indicator of plural + diminutive. So a knaidel differs from knaidlach in size. But most non-Yiddish speakers don't know that, and the more common term for these dumplings is knaidlach... or matzah balls.

2 eggs beaten well
1/2 cup matzah meal (approx.)
1/2 cup hot water
1 tsp salt and dash of pepper
1 scant tblsp chicken fat (schmaltz)

Add hot water to well beaten eggs, then add salt, pepper, chicken fat and matzah meal. Mixture should be soft.

Allow to stand until liquid is absorbed.

Drop by spoonfuls into boiling soup or water. (I use salted water. If you do this in soup, the soup will soon be clouded by matzah ball debris.)

When knaidlach begin to puff, reduce heat. Cover, simmer about 20 minutes.

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