My Father's Knaidlach
When I think of Pesach, I think of one of my favorite (if not THE favorite) Jewish holiday together with my family. There’s something so wonderful knowing that this holiday is a chance for family and friends to gather together to share ancient traditions. People all over the world celebrate the Pesach seder on the same night, telling the same story of how our people became free after years of slavery in Egypt.
What do you think of when you think of the Pesach seder meal? In our home, Pesach is all about Knaidlach (that’s what we call Matzah Ball Soup in Israel!).
My aba (father in Hebrew) always made the best matzah balls when I was growing up. We would all look forward to seder night to enjoy the soft and fluffy matzah balls that he made each year.
While he’s no longer with us, I still use his matzah ball soup recipe every year on the seder. That’s part of the beauty of family recipes. Even when our loved ones are no longer with us, we can continue remembering them by the tastes and smells that they brought into our lives.
Here’s my father’s amazing matzah ball soup recipe. I hope that it will bring you joy and new traditions into your home!
Makes between 15 – 18
1 cup matzah meal
2 cups boiling water
50gr/1.8oz/3.5 tablespoons margarine
Salt & Pepper
- Mix the matzah meal with the boiling water, add the margarine and season with lots of salt & pepper (the matzah meal really needs a lot of salt!)
- Stand aside for 30min.
- Mix in the eggs and mix well together
- Wet your hands and roll into balls about the size of a ping pong ball.
- Drop gently into 2 liters of boiling soup or salted water.
- Simmer gently with lid on, on low heat, for about 25 minutes, after the water boil.
- Take out of the water and serve with the soup.
BETEAVON! Bon Appetite!
Check out these other recipes for a great Pesach meal: