| 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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