INGREDIENTS

INSTRUCTIONS

In a medium bowl, beat the eggs. Add 3/4 cup water and 1 1/2 teaspoons
salt; whisk to combine. Whisk in the matzo meal, and chill batter
overnight. Line a baking pan with parchment paper, and set aside.
Bring a large, wide saucepan of salted water to a boil. Slightly
dampen your fingertips, and form 2 heaping tablespoons of the batter
into a 1 1/2-inch ball, being careful not to compress the mixture too
much, and place the ball on the pan. Form the remaining balls. Place  a
ball on a large spoon, and slide it into the boiling water. Add as
many balls as will fit in the pan without overcrowding, keeping in
mind that the balls will double in size while they cook. When the
balls float to the surface, after about 3 minutes, reduce the heat to
medium. Cover, and cook about 45 minutes. To test for doneness,  remove
a ball from the water, and slice in half. The color should be  light
throughout. If the center is darker, cook 5 to 10 minutes more.  Using
a slotted spoon, transfer the matzo balls to a plate. Cook the
remaining balls. Makes 20.  Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "20 balls"  Per serving: 1173 Calories
(kcal); 29g Total Fat; (23% calories from  fat); 51g Protein; 165g
Carbohydrate; 1122mg Cholesterol; 337mg  Sodium Food Exchanges: 10 1/2
Grain(Starch); 4 1/2 Lean Meat; 0  Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates  Recipe by: Martha Stewart  Converted by MM_Buster v2.0n.

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