| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Miscellaneo | 10 | Servings |
INGREDIENTS
| 1/4 | c | Water |
| 3 | tb | Margarine; melted |
| 3 | Eggs; lightly beaten | |
| 1 | c | Unsalted matzo meal |
| 3/4 | ts | Salt |
| 2 | qt | Water |
INSTRUCTIONS
Combine the first 3 ingredients in a bowl. Add matzo meal and salt; stir well. Cover and chill 1 hour. With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and simmer 30 minutes. Remove balls with a slotted spoon; discard cooking liquid. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls). Recipe by: Cooking Light, March 1995, page 154 Posted to MC-Recipe Digest by John Borders <jborders@tconl.com> on Mar 9, 1998
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