| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Regular matzoh meal |
| 1/4 |
c |
Cake meal from pesach * |
| 1 |
ts |
Baking powder-my addition |
| 1/2 |
c |
Water |
| 4 |
|
Eggs |
| 1/3 |
c |
Melted margarine; (I use oil) |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
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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