Tiny Turkey Knaidlach

These miniature turkey knaidlach put a lighter spin on the traditional matzo ball. Ground turkey replaces the usual matzo meal-and-egg-only approach, creating small, meaty dumplings with fresh parsley and a whisper of nutmeg that are just as at home in a bowl of chicken soup as they are on a holiday table.

Chilling the mixture for at least 2 hours (overnight is better) firms up the fat in the turkey and lets the matzo meal absorb moisture. Cold mixture rolls into tight, even balls that hold their shape in boiling water instead of falling apart.

One inch in diameter is the target. Small knaidlach cook through in 5 to 7 minutes and stay tender in the center. Bigger balls need longer cooking and risk being dense.

Kitchen Tips

• Wet your hands before rolling each ball. The mixture is sticky, and dry hands pull it apart instead of shaping it.
• Drop the balls gently into boiling water. Dropping from height splashes and can break them apart on impact.
• They’re done when firm on the outside and cooked through in the center. Cut one open to check. No pink should remain.
• These reheat well. Boil a batch, chill them, and drop into hot soup when you’re ready to serve.

Variations

• Add a teaspoon of finely minced fresh dill to the mixture for a more traditional Eastern European flavor.
• Use ground chicken instead of turkey for an even milder dumpling.
• Stir in a tablespoon of rendered schmaltz (chicken fat) for richer, more traditional knaidlach.