| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Accompanime, Kosher/meat, Passover |
20 |
Servings |
INGREDIENTS
| 4 |
|
Eggs, slightly beaten |
| 2 |
T |
Chicken fat, melted |
| 1 |
c |
Matzo meal |
| 2 |
t |
Salt |
| 2 |
T |
Chopped parsley |
| 6 |
T |
Chicken stock or water |
| 4 |
qt |
Salted water |
INSTRUCTIONS
In a medium bowl, beat the eggs and fat together. Stir in the matzo
meal, salt and parsley. Add the chicken soup or water. Refrigerate at
least one hour, to allow the meal to absorb the liquids. In a 6-qt pot
with lid, bring the salted water to a boil. Reduce the water to a
simmer, and drop in 1 1/2-inch balls of the matzo mixture. Cover the
pot and cook at just a simmer for 20-40 minutes. Serve with chicken
soup. NOTES : From The Jewish Holiday Kitchen by Joan Nathan. Schocken
Books, New York: 1988 Recipe by: Joan Nathan Posted to MC-Recipe
Digest V1 #552 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 4,
1997
A Message from our Provider:
“God is bigger than any church”