| 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
<cr18@gezernet.co.il> on Oct 25, 1998, converted by MM_Buster v2.0l.
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