| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats |
Jewish |
Breads, Jewish |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Eggs |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground white pepper |
| 1/2 |
ts |
Ground ginger |
| 1/3 |
c |
Vegetable oil |
| 1/2 |
c |
Water |
| 1 1/4 |
c |
Matzo Meal |
| 1/4 |
ts |
Baking powder |
| 1 |
qt |
Chicken stock |
INSTRUCTIONS
Matzoh Balls
Combine the eggs, salt, pepper and ginger in a china, glass or enamelware
mixing bowl. Beat well with a wire whisk or use a blender. Beat in the
oil, water, matzo meal and baking powder. Chill the mixture for 30 minutes
or longer, or chill overnight. Bring a large quantity of salted water to a
boil. Shape the mixture into 16 balls and drop them into the water. Simmer
for 30 minutes. Serve in hot chicken stock/soup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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