Rakusens manufactures of fine food since 1900

Serves: 8 people

2 tablespoons (very slightly rounded) rendered chicken fat, vegetable substitute or soft margarine
2 large eggs
4 tablespoons chicken soup or water
1 level teaspoon salt
1/4 teaspoon white pepper
4oz (125g) Rakusen’s medium matzo meal (or 3oz Rakusen’s matzo meal and 1oz ground almonds)

Whisk the Eggs until thick, then stir in all the remaining ingredients, mixing to a thick sticky mixture that is just too soft to form into balls at this stage.
Refrigerate for an hour.
Take walnut size pieces of the mixture and roll into balls between wetted palms. Drop the balls into a pan half full of boiling, salted water or chicken soup.
When the liquid comes back to boil, reduce the heat until the liquid is just simmering, cover and cook for 40 minutes without taking off the lid. If cooked in water drain well and add to the chicken soup.

Note: If you like a firm but tender, rather than a fluffy Knaidlach, experiment by adding extra matzo meal until you get the texture you prefer.

Knaidlach also freeze well.