Ingredients:
2 lbs ground chicken
4 egg whites
2 egg yolks
1/4 cup matzo meal
1 tablespoon cold water
1 teaspoon sugar
salt
white pepper
Directions:
Combine the ground chicken, egg whites, egg yolks, matzo meal, cold water and sugar in a large bowl.
The best way to get it all mixed up is to use your (clean) hands.
Add salt and pepper to taste.
Chill, covered, for 15 minutes.
Fill a large pot with water (I use a 9 quart pot with about 8 quarts of water in it to cook all the kneidlach at once).
Bring the water to a rolling boil.
If you like, you can toss a bouillon cube into the pot for flavoring, or add any spices you might like.
I usually toss in some paprika and salt.
Remove the bowl from the fridge.
Wet your hands with water.
Form the knedilach mixture into 36 balls about 1 1/2 inch in diameter.
Always make sure your hands are wet so the dough doesn’t stick.
Drop the kneidlach into the boiling water.
Half cover the pot and turn the flame down so the kneidlach are simmering in the water.
Let them simmer for about 45 minutes.
Turn off the heat.
With a slotted spoon, remove the kneidlach.
They are now ready to be added to your soup.
Servings: 18
Time preparation: 25 min.
Time total: 70 min.