Excellent Matzo Kneidlach
4 servings
Ingredients
2 extra large eggs
1/4 cup cold water
3/4 cup matzo meal
2 tablespoons vegetable oil
1 tablespoon chopped fresh parsley, or more to taste
3/4 teaspoon salt
1/8 teaspoon ground black pepper
Instructions
Combine eggs and water in a bowl and beat with an electric mixer until frothy. Fold in matzo meal, vegetable oil, parsley, salt, and pepper until well mixed. Cover and refrigerate for at least 2 hours.
Bring a large pot of salted water to a rolling boil.
Moisten hands and roll mixture into golf ball-sized balls. Drop carefully into the boiling water, cover, and reduce heat to a rolling simmer. Cook for 30 minutes. Remove with a slotted spoon and drain.
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