| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Jewish |
Jewish |
14 |
Balls |
INGREDIENTS
| 1 |
c |
Unsalted matzoh |
| 1 |
ts |
Salt, scant |
| 3 |
ts |
Salt, for cooking water |
| 3 |
|
Pinches ground ginger |
| 2 |
|
Pinches ground nutmeg |
| 1 |
|
Pinch ground allspice |
| 1 |
|
Tiny pinch cinnamon |
| 4 |
|
Eggs |
| 4 |
ts |
Schmaltz |
|
|
(rendered chicken fat |
|
|
Or melted clarified butter) |
|
|
Warmed to liquify |
INSTRUCTIONS
: Mix together the matzoh meal, 1 ts salt, ginger, allspice and
cinnamon.
: In a seperate bowl, whisk the eggs just to combime, then whisk in
the liquid fat. Stir this into the dry ingredients, then add two tb plus 2
ts water (or soup) and combine with a few strokes. Cover and chill for 20
minutes.
: With a teaspoon scoop up enough to roll between your palms into a
large walnut size ball. Batter will be sticky, have a bowl of water to wet
your hands. Place the dumplings on a baking sheet, cover with plastic wrap
and chill again for 10 minutes.
: In a 5-quart pot bring to a boil 3 quarts of water and 3 ts salt
(or use soup). Place the matzoh balls in the liquid, cover and partially
simmer for 20 minutes. Drain and store in the refrigerator, in a tightly
closed container. Washington Post 3/96 Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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