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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