| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Matzo meal |
| 1 | c | Boiling water |
| 2 | Eggs | |
| Seasonings : I use salt; white pepper, (not to darken the balls), and fried onion. | ||
| Optional – add a few tbs smaltz. |
INSTRUCTIONS
Source : Matzo meal bag Serves : 12-16 ping-pong ball sized balls Waiting time : about 2 hours 1. Pour water over matzo meal, add eggs and seasoinings. Mix well. Let stand in refrigirator for about two hours. 2. Form balls. Cook for about 20 mins in boining water. Place in bowl beside soup. 3. When serving, add to soup just to warm and very quickly take out. The reason is that they tend to cloud the soup which is supposed, as you probably know, to be clear. 3. Want it softer ? seperate eggs, mix yolks with matzo meal, whip whites and fold in. Continue the same. Posted to JEWISH-FOOD digest by "=?iso-8859-8?B?+PLp5CDo+ODh?=" <tarab@netvision.net.il> on Apr 7, 1998
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