Hetty's Halkes (or Kneidelach, or Matzo Balls)
Over a year ago
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Ingredients
- 4 oz Medium Matzo Meal
- 225 ml Boiling water
- 1 Large Egg
- 2 Tbsp Shmaltz (chicken fat)
- 1 Tbsp Salt
- pinch White Pepper
Accompaniment
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Description
The essential addition to chicken soup. My mum & grandma made them soft & fluffy but I like them with a bit of give, so i add a bit more matzo meal
Method
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1
Whisk egg till fluffy then add shmaltz, water, salt & pepper and enough matzo meal to bind.
Refrigerate for 1 hour. If you want the halkes slightly firmer, add 1 tbsp more matzo meal.
Bring a large pan of water to a rolling boil & drop in walnut size pieces of the mix. Turn down & simmer for 20 min. Remove with a slotted spoon & drain or place directly into chicken soup. Enjoy
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