knaidlach of a different kind

these knaidlach (dumplings/balls) are another type old world soup addition which are quite different from the everyday matzo meal one. they cook up the same way regular knaidlach do but include chopped liver and mashed potatoes.

here is a recipe for chopped liver, if you want to make your own. easier than you think :)

if you're looking for everyday knaidlach, check here.

leiber (liver) knaidlach

the following knaidlach are great for using up that extra chopped liver you may have laying around for the holidays or the sabbath and make for a nice change from the everyday type matzo ball. more of an adult taste, think about using these as an "extra" and serve one per person along side regular knaidlach.

makes about 7 (more if made smaller)

ingredients:

1/2 c packed chopped liver
1 large (idaho) potato
1/2 c matzo meal or bread crumbs
1 tsp salt (or to taste)
1/4 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 - 2 tbsp chopped parsley

method:

take one large (idaho type) potato and boil it in its skin.

once fully cooked, remove it and when warm enough to handle, remove skin.

mash well with a fork. measure out a 1/2 cup.

in a bowl, add the egg with the mashed potatoes. mix well.

add the matzo meal (or bread crumbs).

add the chopped liver, salt, pepper, spices, and parsley.

mix all together and let sit 10 minutes to firm up.

with wet hands, form knaidlach the size you like. i usually make about 7 from this recipe.

drop them in boiling water. they will fall to the bottom.

cover the pot and over medium low heat, cook for 25 minutes. do not open pot to check.

after removing the lid, they will have expanded considerably and should be floating at the top of the pot. they will sink to the bottom shortly afterwards.

remove and serve in soup.

enjoy!