Two Kosher for Passover Matza Ball (Kneidelach) Recipes

Looking for recipes for the most challenging of holidays? Here are two options, including one with smoked goose breast, for the traditional food that’s found at every seder meal.

Matza balls with smoked goose breast

Courtesy of Chef Ronen Filosof

Ingredients

For soup:
2 liters water
3 carrots
3 potatoes
2 red onions
Celery root
Smoked goose breast

For matza balls:
200 grams matza meal
2 eggs
1 cup warm water
100 g’ diced goose breast
1 chopped onion

Directions:

Use some of the goose fat to fry the onions, adding the goose breast chunks. Mix and refrigerate for one hour. Make small balls and then throw them into boiling water, to which is added salt, English pepper seeds and bay leaves. Cook for 15 minutes.

For the soup, slice the onion and fry in the goose fat until golden-brown. Add the vegetables (diced), and boil in 2 liters water until carrots are soft. Add matza balls to soup for serving.

 

Sender Restaurant’s recipe

Makes 30 balls.

Ingredients:

250 grams matza meal
4 eggs
2 cups warm water
2 tablespoons oil
Salt and pepper as per taste

Directions:

Place all ingredients in bowl and mix until they form a paste. Make ping-pong sized balls, and cook in boiling water, with a bit of oil and salt added, for 10 minutes. When the balls float they are ready to eat. Serve in hot clear chicken broth.
 

Daniel Lila
Sender Restaurant’s matza ball soup
Courtesy