Matzo Balls (knaidlach)

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats	Jewish	Soups & ste	18	Servings

INGREDIENTS

2		Whole eggs
1/4	c	Oil, olive oil recommended
1	t	Salt
1/4	t	Nutmeg
1/4	t	Garlic powder
1/4	t	Onion powder
1/2	c	Matzo meal
2	T	Water
2	T	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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