| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Passover |
27 |
Servings |
INGREDIENTS
| 3 |
|
Eggs; at room temperature |
|
|
Oil |
|
|
Water |
|
|
Salt and pepper |
|
|
Matzo meal |
INSTRUCTIONS
1. CRACK EGGS INTO MEASURING CUP
2. POUR INTO BOWL
3. MEASURE SAME AMOUNT OF WATER AS THE EGGS MEASURED
4. MEASURE OIL, A LITTLE BIT LESS THEN THE EGGS MEASURED
5. MIX IN MATZOH MEAL USING 1/4 CUP AMOUNTS TILL MIXTURE FORMS PEAKS
6. ADD S & P TO TASTE
7. REFRIGERATE FOR AT LEAST 1/2 AN HOUR
8. BOIL WATER, FORM MIXTURE INTO BALLS, AND BOIL FOR 45 MINUTES
Recipe by: Minnie Rosenfeld (Thea's Mom)
Posted to JEWISH-FOOD digest by Thea Gunther <theag@nassau.cv.net> on Apr
07, 1998
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