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CATEGORY CUISINE TAG YIELD
Meats, Eggs Jewish Bread 12 Servings

INGREDIENTS

1/3 c Margarine
1 ts Salt
1/2 ts Pepper
1 tb Chicken soup mix
1 c Matzo meal
1/2 c Water
4 Eggs
1/2 ts Chopped parsley

INSTRUCTIONS

From: aring@shani.net
Date: Sat,  3 Aug 96 22:07:45 PDT
I got this recipe from Paul Sack of Cleveland Ohio
Melt the margarine.  Mix in all the ingredients except for the eggs.  Beat
each egg into the mixture separately.  Mix well.  Refrigerate for a minimum
of 20 minutes. Form into balls and drop into boiling, seasoned water or
soup. Cook for 15 minutes on a low flame. Drain thoroughly. Add to soup
just before serving. (Keep at room temperature). Can be frozen.
Helaine from Gush Etzion
JEWISH-FOOD digest 300
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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