Recipe By : Ilana Cohney

Serving Size : 1

Mix all the ingredients together except matzoh meal, allowing one egg for person. (This gives a generous amound of knedleigh per person, you may want to do less) Then add as little matzoh meal as possible until mixture hold together VERY lightly. Put in fridge a few hours. Add only enough matza meal to make it possible to form balls. Wet hands and don't worry too much about making them perfectly round. Drop into boiling soup or water. I usually make up a simple soup of water and a soup cube and then keep these hot in a seperate saucepan. Transfer them into your proper chicken soup pot just before serving. Otherwise you may find that the knedleigh drink up all your soup.