Kneidalach Soup - Aunt Edie's Matzoh Ball Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One box of Croyden House Matzo Ball & Soup Mix
One large apple (cut in half - remove seeds & stem)
Add chicken if desired (this can be a vegetarian or vegan dish as well - the mix is Pareve)
One large turnip (sliced into big chunks)
One parsnip (sliced into big chunks)
One small bunch of parsley (chopped)
One small onion or chopped scallions (if desired)
Two large carrots (sliced into bite-sized pieces)
Two stalks of celery (sliced into bite-sized pieces)
Salt & Pepper to taste
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Directions: |
Directions:Follow the directions on the Croyden House box w/the following modifications:
Once the water has boiled, add soup mix, chicken and the rest of the ingredients and then begin to make the Kneidelach. I add flavorings (salt, pepper, parsley flakes & onion bits sometimes) to my egg & oil mixture prior to adding the matzoh meal. Whip it all together!
Add the matzoh meal and mix. Place the mixture into the refrigerator for about 15 minutes or so & then for soft Kneidelach, I lightly spoon together large (golfball size) balls and place them immediately into the BOILING WATER/SOUP - for harder Kneidelach, I use a small scoop. Personally, we all seem to prefer the softer Kneidelach, so that's what I usually make. It's imperative for the water to be boiling for about 1/2 hour, then I reduce the temperature and let the soup & Kneidelach sit for hours - intermittently raising the temperature back to boiling and then reducing it again.
When you're ready to serve the soup, discard the apple (it gives the soup a wonderful sweetness!) and any other veggies that won't be consumed (some people don't like the turnips or parsnips, but they add wonderful flavor!) Make sure you have a delicious Challah to dip into your soup!!!! ~Enjoy |
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Number Of
Servings: |
Number Of
Servings:Soup for 5 - 7 |
Preparation
Time: |
Preparation
Time:not long - about 20 minutes or so, however, the longer the soup sits, the better it tastes!! |
Personal
Notes: |
Personal
Notes: We enjoy Kneidelach soup on Shabbat and Jewish Holidays and there's rarely a spoonful left in the soup pot! In days past, I used schmaltz (chicken fat), which added flavor and a rich golden color, but those days are gone! The soup is never made the exact same way twice, but always seems to be delicious. Enjoy and make your own variations!!!
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