| 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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