Ingredients (for 15 units):
500 grams matzah flour
3 eggs
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200 cc hot water
Salt to taste
A little white pepper
4 tablespoons canola oil
How to prepare:
Mix all the ingredients until the mixture is smooth and soft. If the mixture is too sticky, you can add a little matzah flour, and if it is too hard, you can add a little water.
Let cool in the refrigerator for an hour.
Form small plum-sized balls and gently place them in a pot of boiling fresh chicken broth (or in a pot of boiling water, a little salt, and a little oil).
Cook for about 20 minutes and serve.
Some rules you should know:
Kneidlach in all their versions will contain: matzah flour, oil, eggs and liquid. In most cases, water and sometimes also stock.
The Kneidlach should be cooked twice: the first time in boiling water like pasta. Only during the second cooking do you transfer it to the soup.
