If there’s one thing we can’t get enough of during Passover, it’s chicken soup and matzah balls. Traditionally known as kneidlach, the al dente orbs should be soft with a bit of bite. They will also get you through the week-long holiday without feeling hungry.
Ingredients:
- 1/3 cup olive oil
- ½ cup cold water or Seltzer
- 2 eggs
- ½ cup ground almonds
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 cup matzah meal
Method:
- Combine all the ingredients in a bowl, mixing thoroughly.
- Cover the bowl with something like a dish towel and place it in the fridge for 1 hour.
- Wet your hands and form the mixture into balls.
- Add the balls to a pot of salted boiling water (or your chicken soup), and allow to simmer, covered, for 30 minutes to an hour.
