We continue our holiday feast by serving soup – the ubiquitous chicken soup with matzoh balls. While you are reading this post, don’t forget to pop over to the actual chicken soup recipe linked to this one. Enjoy!
Chicken soup without kneidlach (matzoh balls) is like Batman without Robin, Superman without a cape, Harry Potter without Ron and Hermaine – I think I’ll stop right here and go on with the recipe. I’ve heard from so many people that they have never managed to make fluffy matzoh balls, and – eureka! – I finally figured out the reason. It’s air! My grandmother’s kneidlach were so light and fluffy, they could fly. Well, if you want to fly, you need air, right?
Get the basic ingredients: matzoh ball mix (that’s just matzoh meal* that comes in smaller and more expensive boxes), eggs, and oil. None of that seltzer or baking soda and vinegar shtick that our ancestors never heard about! Whisk eggs and oil together really well. The more you aerate it, the easier your kneidlach will fly. That’s the first secret.
Keep whisking while you gradually introduce the…
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koolkosherkitchen 
Looks great Dolly. You sure are busy in your kitchen these days.
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Thank you so much for stopping by, Gary. These holidays will keep me busy until the beginning of October!
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hello koolkosherkitchen its dennis the vizsla dog hay wot??? bal??? did sumbuddy say bal??? throw it throw it throw it i wil bring it bak!!! ok bye
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Dear friend Dennis, this is the kind of ball you can eat, and it’s delicious! Mama doesn’t let us have any, though – shame on her!
Mews and Purrs from The Cat Gang
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Sounds delicious!
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Thank you so much, LaRena; I am so glad you like it!
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