Kneidler
a recipe by Julia Wallach
a film by Frankie Wallach
France - Poland
30 min | 3 pers.
30 min | 3 pers.
Ingredients
- 1 chicken
- 1 leek
- 1 celery
- 3 carrots
- 2 turnips
- maizena flour
- 2 eggs
- sunflower oil
- ½ glass of water
- salt & pepper
- garlic
FOR THE BROTH
1. Peel the vegetables (remember rinsing them!).
2. In a large pot of boiling water, cook vegetables and the chicken.
FOR MATZO BALLS
1. Beat eggs and flour.
2. Add salt and pepper.
3. Mix and add a small glass of hot water.
4. Grease your hands with oil and knead the dough.
5. Roll the dough into small meatballs (walnut-sized).
6. Boil water in a pot and put the meatballs in (it will swell).
7. Once meatballs are on the surface, let them cook during 1 minute (very fast).
8. Once cooked, serve meatballs in the broth (and don’t toss the chicken!).
Julia Wallach is a super granny of 93 years old. She’s a survivor of the Holocaust. We laugh, drink, talk, gossip, but also fight just like two best friends.
Frankie Wallach is a 23 year old actress. She studied film at King’s College in London. It’s her first docu. Oh, and she tattooed a Yiddish word – « maideleh » – on her foot.