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Matzo Balls, Quantity (P, KLP, TNT)
Source: Self
Yield: 10-40

Matzo meal
for 10 balls: 3/4 cup
for 20 balls: 1-1/2 cups
for 30 balls: 2-1/4 cups
for 40 balls: 3 cups

for 10 balls: 3 eggs
for 20 balls: 6 eggs
for 30 balls: 9 eggs
for 40 balls: 12 eggs

for 10 balls: 4 tbsp. oil
for 20 balls: 8 tbsp. oil
for 30 balls: 12 tbsp. oil
for 40 balls: 16 tbsp. oil

for 10 balls: 1 tsp. salt
for 20 balls: 2 tsp. salt
for 30 balls: 3 tsp. salt
for 40 balls: 4 tsp. salt

Pinch of sugar (estimate amount for more balls)
Pinch of baking powder (estimate amount for more balls)

Mix together the oil and eggs. Add matzo meal, slowly. Add salt, sugar and baking powder.

Refrigerate for approximately 1/2 hour to thicken mixture.

Bring salted water to a rapid boil.

With wet hands, make balls the size of golf balls (to get ten, make smaller balls an you get more)). Drop them into the boiling water. They will sink to the bottom when immersed, but will rise. Cover. Lower heat to simmer or slow boil and cook for approximately 1/2 to 3/4 of an hour. The kneidlach are done when a knife goes through easily.

Poster's Notes:
This recipe is easily doubles, tripled, etc. See amounts above. Approximate guesses on sugar and baking powder (can't go wrong).

I have made as much as 40 at once and they were just as light and wonderful as 10.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A