The German-Yiddish word “knaidel” became famous this week when it was the winning word on the Scripps National Spelling Bee. According to a May 30 report on Fox News, Arvind Mahankali, 13 years old, spelled the word, but he told the judges that he had never eaten one. Have you ever had a knaidel?
A knaidel is a little ball of unleavened dough, and in Jewish cooking, it’s a popular dumpling. Have you ever had matzo ball soup? If so, you have had a knaidel! Matzo balls are made of matzo meal, (unleavened wheat flour) chicken fat, and eggs.
My family enjoys Matzo Ball Soup, but I make it the easy way with a boxed mix. (I was raised Baptist, so I lack the Yiddish background.)
Streit’s Matzo Ball & Soup Mix comes in a box with a special envelope for a big pot of soup, and the matzo ball dough mix for the matzo balls. It is so easy to make, and you can put your own special touches in the soup, if you like.
- Boil water and add the soup mix.
- If desired, add some diced chicken, onions, carrots, or whatever you like.
- In a bowl, prepare the matzo balls by mixing 2 eggs, ¼ cup oil, and the mix.
- Allow the dough to stand around five minutes while the soup boils.
- Roll small walnut size balls that you will drop in the boiling soup.
- Carefully stir.
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