SC - Grandma Anna's Knadel

[Devra at aol.com]

Herewith a lovely (but not Pesadik) matzoh ball recipe, as transmitted by my 
mother from her mother

Anna Ehrenworth's Knadel

2 eggs
1 teaspoon coarse (kosher) salt
1 Tablespoon fat --- 1-1/2 T if using Crisco or Spry
6 level Tablespoons matzoh meal
1/4 teaspoon baking powder

Beat eggs first with salt.
Add fat and mix well together. 
Add meal and baking powder. Stir.
Add enough water to make thick batter.
When soup is nearly done, drop in by spoonfuls or in small balls.

Extra notes: Schmaltz is good in this (chicken, duck, or goose fat.) Bring 
soup to boil before dropping in knadel.  Add water sparingly--batter should 
be thick and droopy, like corn muffin or thick cake batter.  Cook 5 - 10 
minutes. To make balls, you'd probably have to refrigerate batter first.

Devra the Baker



Devra Langsam
www.poisonpenpress.com
devra at aol.com