| 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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