Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

2 T. marrow (or chicken fat)
2 eggs
1/2 t. salt
1/2 c. matzo meal

Cream chilled marrow or chicken fat. Stir in well beaten eggs, add salt and enough meal to make a soft dough. Refrigerate about 3 hours - until firm. Using a teaspoon to measure, shape into balls about the size of a walnut. Wet hands with cold water to make smooth balls. Drop these as you make them into rapidly boiling water or soup. Balls will float to the top. Shake potto float all the balls. Turn down heat, cover pot and cook about 40 minutes. These may be prepared early and reheated. A bit of parsley or nutmeg may be added.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1/3 c. fat
2/3 c. water
1 1/2 t. salt
1/4 t. pepper
6 eggs
2 c. matzo meal

Mix fat, water and seasonings and bring to a boil. Pour the liquid gradually onto the matzo meal, mixing well with a fork. Beat the eggs into the mixture; knead thoroughly. Grease hands, and roll pieces of dough into marbles about 3/8" thick. Place on greased cookie sheet. Bake at 400° until brown.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 eggs beaten
1/2 t. potato flour
2/3 c. matzo cake meal
1/8 t. salt

Beat eggs, cake meal, potato flour and salt. Knead well. Roll out on floured board to 1/4" thickness. Cut into 1/4" cubes. Fry in deep fat heated to 375° until brown. Drain and serve in soup.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

3 eggs
2 T. oil
2 c. flour (approximate)
1 t. salt

Mix all ingredients, using only enough of the flour to make a soft dough just firm enough to roll with the hands. Divide the dough into 2 or 3 parts and roll with hands into ropes 3/8" thick. Cut into 1/2" pieces. Place on well greased cookie sheet and bake at 375° until golden brown. Shake pan occasionally or turn nuts, so that they brown evenly on all sides. Use as a garnish.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 egg
1 c. flour
pinch of salt

Knead all ingredients into a hard firm ball of dough. Grate on a medium fine grater. Spread on a board to dry thoroughly before storing away in jars. When needed, cook in boiling salted water for 30 minutes. Drain and serve in chicken soup, or as a side dish with fat and gravy. The farfel may be boiled directly in the soup if preferred.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 egg
2 T. flour
pinch of salt

Beat all ingredients together until smooth. Pour into boiling soup from a spoon, letting it fall either in small drops or in a steady thin stream which will give the effect of noodles. Cover and boil for 5 minutes.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

1 egg
2/3 c. flour (approximate)
pinch of salt

Mix ingredients and knead until dough is soft and elastic. Roll out on a floured board to a thin even sheet. Let this dry until it is no longer sticky, but not so dry that it will be brittle. Fold into a flat narrow roll about 2" wide; with a sharp knife cut crosswise into very fine strips and toss them up lightly to separate them. Spread on a board or cloth to dry thoroughly before storing in jars. For broad noodles cut in strips 3/8" or 1/2" wide; separate and dry.

To prepare noodles, boil in salted water until tender. Drain and add to soup. Or the noodles may be cooked for 15-20 minutes directly in the soup if preferred.

Originally Published:
Like Mama Used to Make . . . and More, 1986
Original Images:

4 T. shortening, preferably chicken fat
1/2 c. chicken broth, warm
2 eggs, separated
7/8 c. matzo meal
1 t. salt
1/16 t. nutmeg

Melt shortening and cool to lukewarm. Add broth. Add to well-beaten egg yolks. Mix well. Add matzo meal, salt and nutmeg. Mix. Fold in stiffly beaten egg whites. Chill 1 hour. Form into 12 balls; drop into boiling salted water. Cover and let simmer for 20 minutes. Lift out with perforated spoon and add to clear soup.

Ed. Note: matzo balls are also known as "knadlach."