These are soup dumplings, so add them to broth after.
I do not measure when I cook so all amounts are flexible
Ingredients
Matzomeal: 1 cup (250ml)
Eggs: 3 (2 if they're big)
Seltzer (or sparkling water, for my English fans): ½ cup (125ml)
Salt: to taste
Vegan alternative
Substitute eggs for ¾ Cup (190ml) potato-starch. For extra fluff, add just a dash of baking soda. You may need extra seltzer.
Directions
In a medium bowl, combine all of the ingredients and let this mix set for 10-15 minutes. While that's going, boil some water; fill the pot 3-5 in. (8-12cm)
Bring the water to a simmer and in balls of 1-2 inches (3-5cm) drop them into the water. Let these sit for 30 minutes, stirring occasionally since they float and the tops will not cook otherwise.
Rotate these out until they're all cooked.
These are best served fresh, as they will lose some of their size over time. Serve in a rich broth, with carrots, celery, chicken, and egg-noodles if you aren't scared of double-carbs, which you shouldn't be.
I do not measure when I cook so all amounts are flexible
Ingredients
Matzomeal: 1 cup (250ml)
Eggs: 3 (2 if they're big)
Seltzer (or sparkling water, for my English fans): ½ cup (125ml)
Salt: to taste
Vegan alternative
Substitute eggs for ¾ Cup (190ml) potato-starch. For extra fluff, add just a dash of baking soda. You may need extra seltzer.
Directions
In a medium bowl, combine all of the ingredients and let this mix set for 10-15 minutes. While that's going, boil some water; fill the pot 3-5 in. (8-12cm)
Bring the water to a simmer and in balls of 1-2 inches (3-5cm) drop them into the water. Let these sit for 30 minutes, stirring occasionally since they float and the tops will not cook otherwise.
Rotate these out until they're all cooked.
These are best served fresh, as they will lose some of their size over time. Serve in a rich broth, with carrots, celery, chicken, and egg-noodles if you aren't scared of double-carbs, which you shouldn't be.
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