Blend ingredients in a bowl. A triple recipe is a good average amount. Place the bowl in the refrigerator for at least 1 hour.
Remove the dough from the fridge and use wet hands to form into balls 1-1/4 inch in diameter. Drop into a large pot of vigorously boiling salted water.
When the balls rise to the top of the water, reduce the heat to simmering, clamp on a lid, and continue cooking for at least 30 minutes, and preferably, 45 to 60 minutes.
Remove balls from boiling water with a slotted spoon and transfer to simmering chicken stock. Cook in the soup for at least 30 minutes.
Serving
Suggestions
Spoon soup and two to three matzohballs into a bowl. Eat and enjoy!
Originally Submitted
3/21/2008
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