| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Copycats, Jewish, La_times |
10 |
Servings |
INGREDIENTS
| 5 |
|
Eggs |
| 1 |
c |
Matzo meal |
| 1/4 |
ts |
Baking soda |
| 2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/2 |
c |
Oil |
INSTRUCTIONS
Beat eggs. Mix in matzo meal, baking soda, salt, pepper and oil until well
blended. Let dough rest 15 minutes.Scoop into balls using standard ice
cream scoop and carefully drop into large saucepan filled with slowly
simmering water. *The trick to light and fluffy Matzo balls, is to add the
uncooked ball of dough to slowly simmering water, allowing the entire mass
of dough to be cooked thoroughly. Briskly simmering water will cook the
outside but won't penetrate the core, creating a tough, heavy matzo ball
with an uncooked center. Do not overcrowd to allow for expansion. Cook 25
to 30 minutes. Remove carefully with slotted spoon and place in bowl of
cold water to stop cooking. Recipe from Chef William Lowder of Junior's
Deli in Westwood, CA. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles
Times 4-16-97. 10 large or 20 medium to small matzo balls. Each large matzo
ball:185 calories; 503 mg sodium; 106 mg cholesterol; 14 grams fat; 18
grams carbohydrates; 4 grams protein; 0.05 gram fiber.
Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis"
<jackelvis@moonlink.net> so I could check them out for formatting errors,
originally posted to Prodigy.
By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997
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