| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Regular matzoh meal |
| 1/4 | c | Cake meal from pesach * |
| 1 | t | Baking powder-my addition |
| 1/2 | c | Water |
| 4 | Eggs | |
| 1/3 | c | Melted margarine, I use |
| oil | ||
| 1 | t | Salt |
| 1 | ds | Pepper |
| 1/2 | t | Onion powder |
| 1/2 | t | Garlic powder |
INSTRUCTIONS
instead of regular matzoh meal (I buy extra pesach time to have all year round for matzoh balls) Source: From the side of "Kemach" Matzoh Meal box Heavily adapted to "perfection" Add water, melted margarine, salt, pepper, onion and garlic powders to the beaten eggs. Mix well. Add matzoh meal, cake meal, baking powder and stir thoroughly. Refrigerate 1 hour. Boil 1&1/2 quarts of water. Form into balls(whatever size you want), using a side bowl of water to wet hands in between each matzoh ball, in order to help insure a uniform round shape. Drop the balls into the boiling water. Cook for 20 minutes. Then transfer over into the soup. That way, the excess starch and oil stays in the boiling water and does not dilute the flavor of the soup. I usually make a double batch since everyone always wants to taste it before shabbat. Posted to JEWISH-FOOD digest by Charles Rosenstein <[email protected]> on Oct 25, 1998, converted by MM_Buster v2.0l.
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