Matzeknepflich Aka Matso Balls
By: itchenbazar
Published: Sunday, January 23, 2011 - 9:41pm

Ingredients




3 tablespoons large egg 3 goose fat, duck or chicken aka Schmalz
Matsemehl (matzo meal) hard to tell
Salt, pepper and ginger powder

Preparation

1  For the broth I had frozen I refer you to my recipe base. 2 Pour les knepflich de Pessah pour 6 personnes (environ 4 boulettes par personne) Knepflich for Passover for 6 people (about 4 meatballs per person) 3 My recipe is not exact because the weight of your eggs, and the size of your spoons of fat varies. 4 Beat the eggs just add a little water, 5 Then add the goose fat and salt, pepper and ginger. 6 Add matzo meal and mix with a fork by hand until dough it feels like a hard dough 7 Y additional advice at this point, your dough should be shiny sign that you put enough schmalz, flexible and look like a pie dough.. If you put too much meal  add one egg and fat mixed to catch the thing. 8 Taste, adjust seasoning if necessary. 9 Put the dough in the fridge one hour then remove it if it seems too hard, it should allow you to form pellets which swell during cooking while remaining firm and not dissolve ... 10 Boil salted water in a pan  during this time train your balls, taking care to wet your hands. 11 Poach your balls twenty minutes in simmering water, it removes excess fat and albumin which blurs your broth. 12 They should be cooked at heart 13 Too tight they will not swell, too soft you go to the disaster. 14 With a slotted spoon transfer your Matseknepflich in the hot broth for another ten minutes. 15 To transfer into the bowl using a slotted spoon and pour as gently the broth. 16 You can freeze the matsoballs.

About


During Passover  we eat Matseknepflich in the broth but also cold as a salad with a vinaigrette seasoned.
 Vegetarians can replace the goose grease with margarine or oil.
 I have known heretics in Strasbourg who added the chopped onion and parsley ..
In chicken soup is just divine!