| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Jewish | Soups & ste | 18 | Servings |
INGREDIENTS
| 2 | Whole eggs | |
| 1/4 | c | Oil; olive oil recommended |
| 1 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Onion powder |
| 1/2 | c | Matzo meal |
| 2 | tb | Water |
| 2 | tb | Instant chicken soup mix |
INSTRUCTIONS
Blend the eggs and oil together, but do not beat. Add th balance of the ingredients except the chicken soup mix; blend with a fork. Place in the refrigerator for at least 15 minutes. In a large pot, bring 5 quarts of water to a boil and add the instant chicken soup mix. Simmer slowly. Using a teaspoonful at a time, form into small balls about the size of a walnut and drop into the boiling water. Cover and boil on low heat for at least 30 minutes. Allow to cool in the liquid, then gently remove to a flat container. These can be frozen. Freeze on a flat sheet and then place in a heavy freezer bag. To reheat, drop in chicken soup and heat until ready to serve. Yield: 18 small matzo balls. Cholesterol Note: I do not recommend using egg substitute in this recipe. However, instead of 2 whole eggs, I use 1 whole egg and 1 egg white only. Handle gently. From: Grandma Doralee Patinkin's Jewish Family Cookbook by Doralee Patinkin Rubin. ISBN 0-312-16856-X. NOTES : As light as a feather! Perfect in my chicken soup. Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Feb 06, 1998
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