| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Miscellaneo |
10 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 3 |
tb |
Margarine; melted |
| 3 |
|
Eggs; lightly beaten |
| 1 |
c |
Unsalted matzo meal |
| 3/4 |
ts |
Salt |
| 2 |
qt |
Water |
INSTRUCTIONS
Combine the first 3 ingredients in a bowl. Add matzo meal and salt; stir
well. Cover and chill 1 hour.
With floured hands, shape mixture into 30 (1-inch) balls. Bring 2 quarts
water to a boil in a Dutch oven; add matzo balls. Cover, reduce heat, and
simmer 30 minutes. Remove balls with a slotted spoon; discard cooking
liquid. Yield: 30 Matzo Balls (serving size: 3 Matzo Balls).
Recipe by: Cooking Light, March 1995, page 154
Posted to MC-Recipe Digest by John Borders <jborders@tconl.com> on Mar 9,
1998
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