Matzo Balls (Potato Kneidlach)
Recipe written by Simone Miller and Jennifer Robins from The New Yiddish Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 -8 servings
- 36 ounces 1 L water or Chicken Broth (page 27 or 28), for boiling the potatoes and matzo balls
- 1 pound 450 g Yukon gold or red bliss potatoes (about 2 large), peeled and sliced
- 2 eggs
- ½ cup 50 g potato starch
- 1 tablespoon 15 ml olive oil, Schmaltz (page 235) or avocado oil
- 1 tablespoon 10 g fresh minced dill (or ½ tablespoon dried)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Combine the water or broth and sliced potatoes in a large stock pot and bring to a boil. Cook for 20 minutes, or until tender. Turn off the heat, remove the potatoes and allow them to cool for 10 minutes or so. Reserve the water in the pot—you’ll use it to cook the matzo balls.
While the potatoes are cooling, whisk together the eggs, potato starch, olive oil, dill, salt, black pepper and onion powder. Once the potatoes have cooled off a bit, mash them into the egg mixture, making sure everything is well incorporated.
Bring the pot of water back up to a simmer. To make the matzo balls, you can either roll them into balls with your hands, about a heaping tablespoon each, or you can scoop the dough with a small cookie scoop with a lever. Drop the matzo balls into the simmering water and cook for 15 minutes. Serve in piping hot chicken soup. See page 24 for our tips on how to build the perfect bowl!